Having made hasselback yams stuffed with rasins, butter, brown sugar, and pecans for Thanksgiving this past year, I thought to use the same “Hassleback” presentation technique for other dishes. Only a small amount of energy was needed before the idea of making hasselback caprese came to mind. Starting to think through the ideal recipe more throughly, I knew it was worth it to wait for heirloom tomato season.
I found a heirloom tomato that fit my dream description; a wine colored, broad tomato that was heavy for it’s size, though all around large, and smelt of tomatoey-sweetness. Next was getting basil and mozzarella that were comparably just as incredibly fresh. The final key to highlighting the simplicity of insalata caprese is good olive oil, one with a lot of pungent flavor.
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California Love- Hasselback Caprese
- Total Time: 10 minutes
- Yield: 2 1x
Description
Caprese at it’s best, with a Hasselback twist.
Ingredients
- large heirloom tomato, cleaned
- 5-8 large basil leaves
- 4 oz. (115 g) fresh mozzarella
- sea salt and fresh cracked black pepper
- good olive oil, about 1 Tbls. (15 ml)
Instructions
- Place a 1/2″ wooded spoon on either side of the tomato. The spoons are used as a barrier so to not slice all the way through the tomato but rather to fan it out. If the ends of the tomato are higher than the spoons, so when they are sliced the knife cuts all the way through, than slice the ends by eye so to not cut all the way through.
- Make 1/2″ slices across the top of the tomato.
- Cut 1/2″ slices of mozzarella.
- Neatly stuff a slice of mozzarella and leaf of basil between each tomato slice.
- Sprinkle with a pinch of salt and fresh cracked pepper.
- Drizzle olive oil over the whole dish. Garnish with a basil bud.
- Enjoy and repeat!
- Prep Time: 5 mins
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 260
If You Liked This Recipe, You’ll Love These
- Fried Green Tomatoes Caprese Salad
- Fugazzeta – Argentinian Stuffed Cheesy Pizza
- Basil and Mozzarella Stuffed Braised Beef Braciole
- Mahi-Mahi with Italian Tomato and Caper Sauce
Frequently Asked Questions
What is the wooden-spoon trick and why does the recipe use it?
You place a wooden spoon on each side of the tomato before slicing — the spoons act as a stop-barrier so the knife cannot cut all the way through. This fans the tomato open while keeping it intact in one piece, which is the defining “Hasselback” presentation technique borrowed from Hasselback potatoes.
What kind of tomato should I use, and does variety matter?
The article specifically calls for a large heirloom tomato — one that is wine-colored, broad, heavy for its size, and smells of tomato sweetness. The author waited for heirloom season to make this dish, so using a ripe, peak-season heirloom is genuinely important for flavor since there are only five ingredients.
Why does the recipe call for “good” olive oil specifically?
The article says the final key to highlighting the simplicity of insalata caprese is a pungent, flavorful olive oil — only about 1 tablespoon is used, so its quality is directly noticeable. A mild or blended oil will fade into the background; a grassy, robust extra-virgin will complete the dish.
