Hasselback Caprese Salad
(6 servings)
Ingredients:
6
medium to large Roma Tomatoes
8
oz. pkg. Fresh Mozzarella Cheese
24
to 30 large Fresh Basil Leaves
12-inch
square Heavy Foil
as needed Balsamic Vinegar
Directions:
Make a pan out of heavy foil and set aside. Cut a thin slice off the tops of the tomatoes to remove stem end. Laying the tomatoes on their sides, slice ¼ inch intervals stopping about a ½ inch from going all the way through. Cut the fresh mozzarella into ¼ inch thick slices. Clean basil and start alternating the cheese and basil between the slices in the tomatoes. Set up your grill for indirect heat cooking with heat on medium-high. Place foil pan on the indirect heat side and fill with the prepared tomatoes. Grill for 10-minutes or until cheese begins to melt. Do this with the lid closed. Remove tomatoes to a serving platter and sprinkle with balsamic vinegar and serve.
Notes: You can also do this recipe in your indoor oven. Place the foil pan on a rimmed baking sheet and a pre-heated 400-degree oven for the same time frame as the grill.
Ideas for Future Efforts
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