Hasselback Caprese Tomatoes with Balsamic Glaze
These Hasselback Caprese tomatoes are filled with fresh mozzarella and basil, then drizzled with balsamic glaze for a colourful, flavourful Italian-inspired appetizer.
These Hasselback Caprese tomatoes with balsamic glaze are a fresh twist on the classic Italian Caprese salad. Juicy tomatoes are sliced and filled with creamy mozzarella and fragrant basil, then finished with a sweet, tangy balsamic drizzle. They’re easy to prepare, look beautiful on a platter, and make a lovely appetizer for entertaining.
Fresh Hasselback Caprese Tomatoes with Mozzarella and Basil
These Hasselback Caprese tomatoes turn a classic Italian salad into an elegant appetizer. Each juicy tomato is carefully sliced and layered with fresh mozzarella and basil, then finished with a drizzle of balsamic glaze. Simple ingredients, beautiful presentation, and plenty of fresh flavour.
Why This Hasselback Caprese Appetizer Works So Well
The Hasselback cuts allow the mozzarella and basil to tuck neatly between the tomato slices, giving you a little of everything in each bite. Choose firm, ripe tomatoes that hold their shape when sliced. The sweet, tangy balsamic glaze brings everything together without overpowering the fresh ingredients.
A Beautiful Appetizer for Summer Parties and Holiday Entertaining
These Caprese stuffed tomatoes are perfect for summer barbecues, garden parties, brunches, or holiday appetizer platters. Their bright red, white, and green colours make them especially pretty for Christmas entertaining, too. Serve them slightly chilled or at room temperature for the best flavour.
Tips and Tricks for Perfect Hasselback Caprese Tomatoes
• Choose firm, ripe tomatoes. Look for tomatoes that are juicy but still firm enough to hold their shape. Overripe tomatoes can fall apart when making the Hasselback cuts.
• Don’t slice all the way through. Place two wooden spoons or chopsticks alongside each tomato as a guide. They’ll help stop your knife before it reaches the bottom, keeping the tomato intact.
• Use fresh mozzarella. Slice the mozzarella thinly so it fits comfortably between the tomato sections. Pat it dry with paper towels to prevent excess moisture from collecting on the serving platter.
• Add fresh basil just before serving. Tuck whole or smaller basil leaves between the tomato slices. Fresh basil adds wonderful flavour and keeps those beautiful red, white, and green layers looking vibrant.
• Finish with balsamic glaze. Drizzle the Hasselback Caprese tomatoes with balsamic glaze just before serving. A little goes a long way, adding a sweet, tangy finish without overpowering the fresh mozzarella and tomatoes.
Real Kitchen Tip: Keep Hasselback Caprese Tomatoes Beautifully Intact
The trick to perfect Hasselback Caprese tomatoes is choosing tomatoes that are ripe but still firm. Use a sharp knife and make shallow, evenly spaced cuts, leaving the bottom intact. If the slices start separating, you’ve probably cut a little too deeply.
Here’s another helpful trick: pat the mozzarella dry before tucking it between the tomato slices. This prevents the appetizer from becoming watery and helps those beautiful layers stay in place. Add the balsamic glaze just before serving for a fresh, glossy finish.
Hasselback Caprese Tomatoes with Balsamic Glaze
Equipment
- Cutting board
- Small serrated knife for slicing the tomatoes
- Sharp chef’s knife for cutting the fresh mozzarella
- Wooden spoons or chopsticks to prevent cutting through the tomatoes
- Paper towels for drying the mozzarella
- Measuring spoons
- Small serving bowl or shallow platter
- Serving spoon for drizzling the olive oil and balsamic glaze
Ingredients
- 4 tomatoes medium sized ripe, firm but juicy
- 8 ounces mozzarella fresh and cut into thin slices
- ½ cup basil leaves fresh
- 2 tablespoons olive oil extra-virgin
- 2 tablespoons balsamic glaze plus more for serving
- ½ teaspoon flaky sea salt or to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon balsamic vinegar optional for extra tang
Instructions
Prepare the tomatoes.
- Wash and dry the tomatoes. Place one tomato on a cutting board and make several evenly spaced vertical cuts, stopping about ½ inch from the bottom so the tomato remains connected. Repeat with the remaining tomatoes.
Slice the mozzarella.
- Cut the fresh mozzarella into thin pieces that will fit comfortably inside the tomato openings. Pat the mozzarella lightly with paper towel if it is very wet. This helps prevent the finished Caprese tomatoes from becoming watery.
Fill the tomatoes.
- Gently open each tomato cut and tuck in a slice of fresh mozzarella. Add fresh basil leaves between some of the tomato and mozzarella slices, allowing a few leaves to remain visible on top.
Season the salad.
- Arrange the stuffed tomatoes in a shallow serving bowl or on a platter. Drizzle them with the extra-virgin olive oil and, when using, a little balsamic vinegar.
Add the balsamic glaze.
- Spoon the balsamic glaze over the tomatoes and mozzarella, letting it run naturally across the layers. Finish with flaky sea salt and freshly ground black pepper.
Serve immediately.
- Garnish with a few additional basil leaves and serve at room temperature for the freshest flavour.
Notes
- Choose the right tomatoes. Small beefsteak tomatoes, vine-ripened tomatoes or large Roma tomatoes work especially well for these Hasselback Caprese tomatoes. Look for tomatoes that are ripe and flavourful but still firm enough to hold the mozzarella.
- Do not cut all the way through. Slice each tomato almost to the bottom, leaving the base attached. This keeps the tomato together and creates neat pockets for the fresh mozzarella and basil.
- Use fresh mozzarella packed in water. It gives this tomato mozzarella basil salad its soft, creamy texture. Pat the cheese dry before slicing so the finished salad does not become too watery.
- Add salt just before serving. Salt draws moisture from tomatoes, so seasoning too early can leave liquid pooling on the plate. A little flaky salt at the end brings out the sweetness of the ripe tomatoes.
- Use balsamic glaze, not just balsamic vinegar. Balsamic glaze is thicker, sweeter and clings beautifully to the tomatoes and mozzarella. It also creates the glossy dark drizzle shown in the photos.
- Serve with toasted baguette slices. The bread is perfect for soaking up the fresh tomato juices, extra-virgin olive oil and balsamic glaze. Honestly, that may be one of the best parts.