Recipe By MOLSON7
Rating
Published Mar 21st
Prep 20m Cook - Additional 30m Ready In 50m
Servings 8 servings Calories 245.7

I had to make something for a work function, so I created this simple platter of mozzarella and tomato slices topped with roasted red peppers and an herb mixture. Serve chilled with toothpicks or bread slices. Omit the capers or add black olives as desired.

Recipe Ingredients

  • 1 tablespoon minced fresh parsley
  • ½ teaspoon dried basil
  • 1 pinch dried oregano
  • 1 tablespoon capers, drained
  • 2 cloves garlic, minced
  • 6 tablespoons olive oil
  • 1 pound mozzarella cheese, sliced
  • 2 tomatoes, thinly sliced
  • 1 (7 ounce) jar roasted red peppers, drained and julienned
  • crushed red pepper to taste

Cooking Directions

  1. 1 In a medium bowl, mix together parsley, basil, oregano, capers, garlic and olive oil.
  2. 2 On a serving platter, arrange mozzarella cheese slices and tomato slices in alternating layers. Top with roasted red peppers. Drizzle with the herb and olive oil mixture. Cover and chill in the refrigerator 30 minutes before sprinkling with crushed red pepper and serving.

Nutrition Facts

  • Calories 245.7
  • Carbohydrate 4.2 g
  • Cholesterol 36.3 mg
  • Fat 19.3 g
  • Fiber 0.8 g
  • Protein 14.3 g
  • Saturated Fat 7.2 g
  • Sodium 720.7 mg
  • Sugar 1.5 g

Reviews

  1. Ok so I changed this - I cut thin slices of a baguette and put the tomato on then the mozerella and baked it in the oven at 350 until the cheese melted and then drizzled the ingredients over the top - I left out the red pepper - Everyone went wild over them! They - Read more ...
  2. I wasn't a big fan of this but I DID use all dry herbs instead of fresh so that could have made a big difference. There just wasn't a lot of taste. I also left out the capers and served this with rosemary sourdough bread. All that being said I brought this to a party - Read more ...
  3. I made this for a party and the only thing I changed was I dribbled some balsamic vinegar over it.
  4. i think the mold monster got to my tomatoes prior to making this dish but i couldn't swear to that because i was on some pretty jammin' pain killers. i also did not use fresh herbs because i was not about to stumble into the backyard and chop up a bunch of plants. even without - Read more ...
  5. Absolute flat out perfection. My only criticism would be that using dried herbs would only detract from the sheer beauty and fresh flavor of this so if at all possible use fresh parsley basil and oregano. I made individual appetizer plates which couldn't have been prettier or tastier. Exquisite.
  6. I took this to a party and they quickly disappeared. I cubed the cheese to fit on toothpicks and just treaded all the ingredients starting with the caper,then half of a cherry tomato, red pepper then cheese and spooned the pesto over it all. I did this hours in advance. Very pretty.
  7. I made individual stacks instead of a platter, I used fresh basil leaves (left them whole & layered them in the stacks but next time I'll chop it) & I'm out of roasted red pepper so I used sliced banana pepper (loved the flavor & will make the sub again next time!). I used Columela - Read more ...
  8. I make this appy all the time however to make eating easier I use mozarella balls instead of the slices. I normally just sprinkle the cheese and the peppers with Italian seasonings and drizzle evoo. I loved all of your additions; especially the capers (yum) and the fact the herbs were mixed with the oil. - Read more ...
  9. Pretty to look at and easy to prepare. I did use fresh mozzarella and basil but dried parsley. Also fresh ground pepper is a must. This is something that would be best served during summer when fresh tomatoes are at their peak.
  10. I threw this together for a Christmas party I had and it was SO good. It only took about 3 minutes to make and EVERYBODY thought it tasted delicious. I will definately make this again- even for a light meal in the summer time. I had bought a jar of roasted red peppers but forgot - Read more ...
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