Hasselback Tomato with Avocado, Mozzarella and Pesto Recipe
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.