Hasselback Tomato Caprese Salad

4 medium tomatoes, cored
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 balsamic glaze

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.
Fill each cut alternately with mozzarella and basil.
Sprinkle with salt and pepper.
Drizzle with oil and balsamic glaze.