Hasselback Tomato Caprese Salad 
• 4 medium tomatoes, cored
• Tomatoes on the vine
• 3 ounces fresh mozzarella, thinly sliced into 16 pieces
• 16 fresh basil leaves
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Cucina Viva Classic Balsamic Glaze
1. Place tomatoes cored-side down on a cutting board. Make 8 cuts down each tomato, slicing almost to the bottom (or core) but not all the way through. Carefully transfer the tomatoes to a serving platter.
2. Fill each cut alternately with mozzarella and basil.
3. Sprinkle with salt and pepper. Drizzle with oil and balsamic glaze.
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