Paleo Hasselback Tomatoes with Pancetta

This beautiful little paleo appetizer is a fun twist on a hasselback tomato caprese salad – minus the traditional mozzarella slices for us paleo peeps.

I know going cheeseless is kind of a bummer, so I’ve tried to make up for that by adding healthy avocado slices, and believe it or not, fried pancetta rounds! I’m hoping my vegan friends will eventually forgive me.

The rest of this hasselback tomato is pretty standard. You’ll need fresh basil leaves of course.

And instead of oil and balsamic vinegar, I made mine super-easy by pulling out a bottle of pre-made vinaigrette – Primal Kitchen’s Greek Vinaigrette made with avocado and oregano oils in case you’re interested. (It was really good!)

And then, just a dash or two of Italian seasoning to add a little more flavor. You might want a little salt and fresh cracked pepper too.

If you find your tomatoes need a flatter base to keep them from rolling all over the place, just shave a little off the bottom before you slice them. And just be careful not to cut all the way through the tomatoes when you make your little notches. A good idea is to put something wooden with a low profile on either side of the tomatoes before you slice them. Grab a couple of wooden spoons or chopsticks – they’ll keep your knife from going too deep. Works like a charm.

I think you’ll really like my paleo version of this hassle-free Hasselback Caprese tomatoes. It’s something a little different, and super-easy. Perfect for a little luncheon or party…in fact you can quickly put everything together on the spot as long as you’ve pre-cooked the pancetta.

Enjoy this easy paleo appetizer recipe…and as always, Buon Appetito!