Hasselback Caprese Tomatoes Recipes

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

ROASTED TOMATO CAPRESE

Roasted Tomato Caprese image

Provided by Food Network

Categories appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 cloves garlic
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
1 cup good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, zested and juiced
4 large Roma tomatoes
4 tablespoons olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 thin slices prosciutto, sliced into ribbons
2 large balls fresh buffalo mozzarella, sliced into 6 rounds

Steps:

For the pesto: In a food processor chop the garlic and basil and puree until chopped finely. Add in the remaining ingredients and puree until smooth. Set aside until ready to use.
For the tomatoes: Preheat the oven to 375 degrees F. Slice the tomatoes into 3 pieces, each about 1/2-inch thick, being sure to slice off the tops and bottoms. Toss with olive oil, salt and pepper and then place onto a foil-lined baking sheet. Bake for 45 minutes to 1 hour. Set a side to cool. For the prosciutto: Slice the prosciutto into ribbons and bake in a 350 degree F oven until crispy. About 20 minutes.
To plate: Place 2 slices roasted tomato caddy-wompus on your plate, top with fresh buffalo mozzarella, pesto and the crispy prosciutto.

HASSELBACK TOMATO CLUBS

Hasselback Tomato Clubs image

This no-fuss, no-bread riff on a classic is perfect during tomato season. Make it for lunch or pair with pasta salad for a light dinner. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

4 plum tomatoes
2 slices Swiss cheese, quartered
4 cooked bacon strips, halved
4 slices deli turkey
4 Bibb lettuce leaves
1/2 medium ripe avocado, peeled and cut into 8 slices
Cracked pepper

Steps:

Cut 4 crosswise slices in each tomato, leaving them intact at the bottom. Fill each slice with cheese, bacon, turkey, lettuce and avocado. Sprinkle with pepper.

Nutrition Facts : Calories 272 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 803mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.

CAPRESE HASSELBACK POTATOES

Caprese Hasselback Potatoes image

Is there truly a better salad than one that is stuffed between layers of crispy tater?

Provided by Jonathan Charbz

Categories Potato Side Dishes

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

4 large long russet potatoes, scrubbed and patted dry
⅓ cup extra-virgin olive oil, or more to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¾ teaspoon red pepper flakes, or to taste
sea salt and freshly cracked black pepper to taste
4 medium vine-ripened tomatoes, thinly sliced
1 (8 ounce) container small fresh mozzarella balls (bocconcini), thinly sliced
¼ cup fresh basil leaves, or to taste
2 tablespoons balsamic glaze, or to taste
2 tablespoons finely grated Grana Padano cheese

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Set potatoes on a cutting board. Starting from one end, cut slices that are roughly 1/4-inch thick into each potato, stopping about 1/2-inch from the bottom to keep potato slices connected. Transfer prepared potatoes to a baking sheet.
Stir together olive oil, garlic powder, Italian seasoning, and red pepper flakes in a small bowl. Brush olive oil mixture onto the potatoes using a basting brush, making sure to coat the outer sides and in between the slices. Season liberally with sea salt. Set aside remaining oil mixture.
Bake potatoes in the preheated oven for 25 minutes. Remove from the oven and brush once again with remaining oil. By now the potatoes will have opened a bit, allowing for more oil to slip between the slices. Sprinkle a little more sea salt onto each potato, making sure to sprinkle salt in the slices.
Return to the oven and bake until potatoes are cooked through, 25 to 30 more minutes. Remove from the oven and let cool for 5 minutes. Leave oven on.
Leave a few potato slices unstuffed on both ends of each potato, starting somewhere about 1/4 of the way through the potato. Start by slipping a tomato slice in between your first 2 slices of potato, skip 2 slices, and stuff the next slice with mozzarella cheese and a fresh basil leaf. Skip 2 more, add a tomato slice, and continue alternating tomato and mozzarella cheese/basil leaf until you reach the other end of the potato. Continue until all potatoes have been stuffed. Season each potato with sea salt and cracked pepper.
Return potatoes to the oven and bake until mozzarella has melted, about 5 minutes.
Drizzle with balsamic glaze, sprinkle with grated Grana Padano cheese, and garnish with fresh basil.

Nutrition Facts : Calories 667.3 calories, Carbohydrate 76.6 g, Cholesterol 46.2 mg, Fat 32 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 11.1 g, Sodium 128.3 mg, Sugar 5.8 g

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