Hasselback Tomato Caprese
The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. That simple dish involves slicing whole potatoes and baking them so the outsides become crisp and brown while the insides stay soft and creamy. We like this technique so much, we decided to try it with one of our favorite summer garden vegetables – the tomato. It’s a wonderful way to turn simple tomato salad into a work of art!
Preparation time: 15 minutes
2 Roma tomatoes
8 ounces fresh mozzarella
One bunch fresh basil
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper, to taste
- Cut quarter-inch slices into the tomatoes, but not all the way through.
- Cut the mozzarella into similarly thick slices and tuck those into the tomato slices.
- Tuck a leaf of basil in between each slice.
- Drizzle with balsamic vinegar and olive oil; sprinkle with salt and pepper to taste.