Caprese Hasselback Potatoes Recipes

HASSELBACK TOMATO CAPRESE

Hasselback Tomato Caprese image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 large Roma tomatoes
1 bunch basil
8 small slices fresh mozzarella, halved (see Cook's Note)
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze
Flakey sea salt
Freshly cracked black pepper

Steps:

Slice a thin piece off the stem end of the tomato and discard. Remove a thin piece of flesh off the long side of the tomato to make it stable. Place wooden skewers or chopsticks along the sides of the tomato. Using a sharp knife, make 4 wedge slices into the tomato, until the blade of the knife hits the skewers/chopsticks.
Lay a small basil leaf on top each piece of mozzarella cheese. Gently push the slice of cheese and basil leaf into each crevice cut in the tomato. The cheese should be flush with the top of the tomato. Repeat this process with the remaining tomatoes, mozzarella and basil until all 4 tomatoes have been stuffed.
Place the tomatoes onto a serving platter. Drizzle generously with the oil and balsamic glaze. Sprinkle with flakey sea salt and freshly cracked black pepper to serve.

HASSELBACK CAPRESE TOMATOES

Hasselback Caprese Tomatoes image

Mix up your caprese salad with these Hasselback Caprese Tomatoes. Tomatoes, mozzarella, basil -- what more could you ask for?

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 plum tomatoes
5 KRAFT Provolone Cheese Slices, cut into quarters
10 fresh basil leaves, cut in half
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/8 tsp. cracked black pepper

Steps:

Cut thin lengthwise slice off one side of each tomato; discard. Place 1 tomato, cut side down on cutting board. Starting at top of tomato, cut tomato vertically into 11 thin slices, being careful to not cut all the way through to bottom of tomato. Repeat with remaining tomatoes.
Place tomatoes on serving plate. Insert 5 each cheese and basil pieces alternately between cuts in each tomato.
Drizzle with dressing; sprinkle with pepper.

Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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