Hasselback Caprese Salad
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 0 minutes
- 6 Roma tomatoes
- 360g/13ozs. bocconcini (6 balls)
- 12 basil leaves
- Balsamic reduction
- Extra virgin olive oil
- Salt and pepper
Step 1 - Take a pair of disposable chopsticks and place on either side of the tomato. Cut four slices into the tomato - the chopsticks will prevent you from cutting it all the way through. Slice the bocconcini in four and place the fattest pieces in the centre cuts and the smaller pieces on the side cuts.
Step 2 - Drizzle with balsamic reduction and olive oil and season with salt and pepper and top with basil leaves.