Hasselback Tomato Caprese

Hasselback Tomato Caprese Recipe

Take advantage of peak tomato season and serve these all summer long!

Prep Time: 10 Minutes

Serves: 4

Ingredients:

  • 1/2 cup balsamic vinegar
  • 2 Tbsp honey
  • 4 large Roma tomatoes
  • 8 slices of fresh mozzarella (from an 8-oz package of presliced mozzarella)
  • 8 large basil leaves, torn in half
  • 1/4 cup extra-virgin olive oil
  • Salt & pepper to taste

Preparation:

Combine the balsamic vinegar and honey in a small saucepan and bring to a simmer. Continue to simmer until the volume has been reduced by half and the mixture has thickened. You can check the consistency by dipping a spoon into the mixture—it should coat the back of the spoon. Set aside.

Next, lay a tomato on its side. Make four slices into the tomato, a little more than 3/4 of the way through to the bottom. Cut two of the mozzarella slices in half, placing a mozzarella half in each of the cuts in the tomato. Tuck a piece of basil between each slice of cheese and the tomato. Repeat with the remaining tomatoes, mozzarella, and basil.

Place the stuffed tomatoes on a plate and sprinkle them with the salt and pepper. Drizzle each stuffed tomato with 1 Tbsp of the olive oil. Next, drizzle each stuffed tomato with the balsamic glaze, dividing it evenly between them.

Cook's Notes

Use a high-quality balsamic vinegar in this recipe for the tastiest results. Or, if you want a shortcut, pick up a balsamic glaze in a squeeze bottle at your local supermarket.

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Recipe Provided by David Venable.