Hasselback Tomato Caprese
he 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!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Hasselback Tomato Caprese
Prep Time15 Minutes
Servings2
0Ingredients
2 Roma tomatoes
8 ounces fresh mozzarella
1 bunch fresh basil
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt
Pepper, to taste
Directions
- 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 basil leaf in between each slice.
- Drizzle with balsamic vinegar and olive oil; sprinkle with salt and pepper to taste.
15 minutes
Prep Time
0 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Roma Tomatoes, 0.25 Pound
$0.62 avg/ea$2.49/lb
BelGioioso Sliced Fresh Mozzarella Cheese Log, 8 Ounce
$4.99$0.62/oz
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
L&B 10 Year Aceto Balsamic Vinegar, 8 Ounce
$10.99$1.37/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Directions
- 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 basil leaf in between each slice.
- Drizzle with balsamic vinegar and olive oil; sprinkle with salt and pepper to taste.