Paleo Hasselback Caprese Salad

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!