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HASSELBACK CAPRESE SALAD | MY FUSSY EATER

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My Fussy Eater (Ciara Attwell)
My Fussy Eater (Ciara Attwell)
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Recipe Information

Recipe Available
Video-Specific Recipe

Hasselback Caprese Salad

ItalianITside
30 min
easy
4 servings
Servings4
4 medium tomatoes
8 oz fresh mozzarella cheese
1/4 cup fresh basil leaves
2 tbsp balsamic glaze
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1

Preheat your oven to 400ยฐF (200ยฐC).

2

Wash the tomatoes and slice them thinly, making sure not to cut all the way through so they stay intact.

3

Slice the mozzarella cheese into thin rounds, similar in thickness to the tomatoes.

4

In a baking dish, alternate layers of sliced tomatoes and mozzarella, fanning them out to create a beautiful presentation.

5

Drizzle olive oil over the layered tomatoes and mozzarella, then sprinkle with salt and black pepper.

6

Bake in the preheated oven for about 15-20 minutes, or until the cheese is slightly melted and the tomatoes are tender.

7

Remove from the oven and let cool for a few minutes.

8

Drizzle balsamic glaze over the top and garnish with fresh basil leaves before serving.

Equipment Needed

baking dishknifecutting boardmeasuring spoons

Spice Level:

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Dietary

vegetariangluten-free
Local Name: Insalata Caprese Hasselback

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