Poking around in the refrigerator the other day I had all the fixings for a caprese salad and decided to switch things up a little. See, I was on Pinterest and got a notification on some of my most repinned images. How cool is that? There was the photograph I took from a recent post on How to Make a Hasselback Potato. It was staring at me. Eat me! Make me! Man that was good!
But I haven’t had a potato, rice or pasta in over 6 weeks now trying to keep the carbs almost non-existent and working out hard to lose the belly fat from making too many good desserts like my Lemon Berry Cheesecake Bars, Chocolate Malt Ball Blondies and Rhubarb Apple Hand Pies. It was healthy eating boot camp time!
So I made this in honor of the hasselback potato! This isn’t really anything extraordinary, but it sure is good! The best part was making the homemade pesto. It’s really simple and worth the effort. Fresh and packed with flavor. Otherwise feel free to use store bought pesto.
My trick is to slice off a small portion of the base, any side will do really. Then what I do is get two chop sticks, or any thin piece of wood, spoon etc. that will allow you to cut through the tomato and stop at the chopstick on either side. Next, I place the sliced tomato on top of the inverted slice and it allows the beautiful red tomato to arch and fan open. Voila!
Next, slice the mozzarella cheese into similar shaped pieces and gently insert into the Roma tomato slices.
Spoon the fresh pesto over the top of the tomato and cheese, drizzle with more olive oil if needed and enjoy.
These were filling, fresh and incredibly delicious. Just another way of enjoying the Caprese Salad. A cool, fanned out presentation in a compact and beautiful way.
- Fresh Pesto or store bought
- 2 Roma tomatoes
- Mozzarella cheese
- olive oil
- fresh basil as garnish
- Slice off a thin portion of the side of the Roma tomato and set aside.
- Place the tomato on the flat cut side and using chop sticks or wooden spoons, place one on either side of the tomato. Make ⅛” thick slices, cutting down to the chop stick or wooden spoon.
- Place the tomato slice flat side down on the plate and place the sliced tomato on top of the slice. This will make the tomato fan out on the arch.
- Gently insert similar sized pieces of mozzarella cheese into the slices.
- Top with pesto and serve with extra olive oil drizzled on top and a basil garnish.