Caprese Tomatoes

Caprese Tomatoes


These Caprese Tomatoes seriously work that hasselback cut.
  • 6 oz. fresh mozzarella (preferably bocconcini), sliced into small rounds
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. Italian seasoning
  • 1 tsp. Flaky sea salt (such as Maldon)
  • Freshly ground black pepper
  • 6 plum tomatoes
  • 6 Fresh basil leaves, torn
  • Balsamic glaze, for drizzling
  1. Combine mozzarella, olive oil, Italian seasoning and salt in a small bowl. Season to taste with pepper and marinate while you prepare tomatoes.
  2. Slice each tomato crosswise, like an accordion, making sure not to cut all the way through.
  3. Place cut tomatoes on a serving platter. Insert marinated cheese slices and pieces of torn basil into each slit.
  4. Drizzle tomatoes with balsamic glaze before serving.