Hasselback Tomato Clubs Recipes

HASSELBACK TOMATO CLUBS

Hasselback Tomato Clubs image

This no-fuss, no-bread riff on a classic is perfect during tomato season. Make it for lunch or pair with pasta salad for a light dinner. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

4 plum tomatoes
2 slices Swiss cheese, quartered
4 cooked bacon strips, halved
4 slices deli turkey
4 Bibb lettuce leaves
1/2 medium ripe avocado, peeled and cut into 8 slices
Cracked pepper

Steps:

Cut 4 crosswise slices in each tomato, leaving them intact at the bottom. Fill each slice with cheese, bacon, turkey, lettuce and avocado. Sprinkle with pepper.

Nutrition Facts : Calories 272 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 803mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.

HASSELBACK TOMATO CAPRESE

Hasselback Tomato Caprese image

Provided by Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 large Roma tomatoes
1 bunch basil
8 small slices fresh mozzarella, halved (see Cook's Note)
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze
Flakey sea salt
Freshly cracked black pepper

Steps:

Slice a thin piece off the stem end of the tomato and discard. Remove a thin piece of flesh off the long side of the tomato to make it stable. Place wooden skewers or chopsticks along the sides of the tomato. Using a sharp knife, make 4 wedge slices into the tomato, until the blade of the knife hits the skewers/chopsticks.
Lay a small basil leaf on top each piece of mozzarella cheese. Gently push the slice of cheese and basil leaf into each crevice cut in the tomato. The cheese should be flush with the top of the tomato. Repeat this process with the remaining tomatoes, mozzarella and basil until all 4 tomatoes have been stuffed.
Place the tomatoes onto a serving platter. Drizzle generously with the oil and balsamic glaze. Sprinkle with flakey sea salt and freshly cracked black pepper to serve.

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