Hasselback Tomato Caprese

Slice and stuff!
hasselback tomato caprese

Recipe by Janet Taylor McCracken

  • Makes 1Servings


  • 1 thinly sliced clove garlic
  • 1 tbsp. olive oil
  • 1 plum tomato
  • Salt and pepper
  • Mozzarella
  • Basil leaves
  • Pesto
  • EVOO


In a small skillet, cook 1 thinly sliced clove garlic in 1 tbsp. olive oil over medium until golden, about a minute; drain. Using a sharp knife, cut 1 plum tomato crosswise almost all the way through in 1/3-inch intervals. Season generously with salt and pepper, opening the slices to season inside. Stuff the garlic, fresh mozzarella and large fresh basil leaves between the slices. Drizzle with pesto thinned with EVOO.