Hasselback Tomato Caprese from tablespoon.com
4 Roma tomatoes
1 pre-sliced log of mozzarella cheese
10 large basil leaves, cut up
1/2 cup balsamic vinegar
1tbsp olive oil
1 pinch coarse salt
1 pinch pepper
Slice tomatoes, but not all of the way through.
Slice the mozzarella discs in half in order to fit them into the tomato slits. Stick the mozzarella into the slits of the tomatoes.
Layer a piece of basil with each mozzarella slice.
On the stove, bring the vinegar to a boil until it becomes thick (about four minutes). Drizzle the vinegar and olive oil over the tomatoes. Top with salt and pepper.