Hasselback Tomato with Avocado, Mozzarella and Pesto Recipe
Danielle Walker, author of Against All Grain, reimagines the Hasselback potato—a buttery baked spud sliced accordion-style—using the ingredients of a tomato salad.
Photo: Paul Sirisalee
Serves 4
Ingredients
4 large Roma or plum tomatoes
1 (8-ounce) ball fresh mozzarella
1 avocado
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
4 Tbsp. prepared pesto
Directions
Total time: 20 minutes
Thinly slice tomatoes crosswise, being careful not to cut all the way through to the bottom, to create 5 or 6 pockets. Halve the mozzarella ball lengthwise and thinly slice it. Peel, pit and thinly slice the avocado. Arrange tomatoes on a serving platter, then fill each pocket with a slice of mozzarella and a slice of avocado. Sprinkle with salt and black pepper. Spoon 1 tbsp. prepared pesto over each.
Ingredients
Directions
Total time: 20 minutes
Thinly slice tomatoes crosswise, being careful not to cut all the way through to the bottom, to create 5 or 6 pockets. Halve the mozzarella ball lengthwise and thinly slice it. Peel, pit and thinly slice the avocado. Arrange tomatoes on a serving platter, then fill each pocket with a slice of mozzarella and a slice of avocado. Sprinkle with salt and black pepper. Spoon 1 tbsp. prepared pesto over each.
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