A delicious Paleo twist on the classic Caprese salad, this Hasselback version features ripe tomatoes stuffed with fresh basil, wrapped in crispy bacon, and drizzled with Paleo-friendly pesto sauce. It's a flavorful and visually appealing dish that's perfect for a Paleo-friendly appetizer or side dish.
Ingredients: 4 large ripe tomatoes. 8 fresh basil leaves. 8 slices of compliant bacon. 1/4 cup Paleo-friendly pesto sauce. 1/4 cup olive oil. Salt and pepper to taste. Balsamic reduction for drizzling optional. Toothpicks for securing bacon.
Instructions: Preheat your oven to 375F 190C. Slice each tomato crosswise, being careful not to cut all the way through, creating Hasselback-style cuts about 3/4 of the way down the tomato, leaving the bottom intact. Insert one basil leaf into each tomato slit. Wrap each tomato with a slice of bacon and secure with toothpicks, making sure to tuck the ends of the bacon underneath. Place the bacon-wrapped tomatoes on a baking sheet lined with parchment paper. In a small bowl, whisk together the olive oil, salt, and pepper. Drizzle this mixture over the tomatoes. Bake in the preheated oven for about 25-30 minutes or until the bacon is crispy and the tomatoes are tender. While the tomatoes are baking, prepare the Paleo pesto sauce. Combine the pesto ingredients in a blender or food processor and blend until smooth. Once the bacon-wrapped tomatoes are done, remove them from the oven and let them cool slightly. Drizzle the Paleo pesto sauce over the tomatoes, and if desired, drizzle with balsamic reduction for extra flavor. Serve the Paleo Hasselback Caprese Salad warm, garnished with extra fresh basil leaves, and enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
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