Mozzarella and Tomato Appetizer Tray

Mozzarella and Tomato Appetizer Tray

42
MOLSON7 3

"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."

Ingredients 50 m {{adjustedServings}} servings 246 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a medium bowl, mix together parsley, basil, oregano, capers, garlic and olive oil.
  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.
Tips & Tricks
Brie, Pear, and Black Pepper Appetizer

Try this simple cheese and fresh pear party snack.

The Best Fresh Tomato Salsa

See how to make a simple fresh salsa from scratch.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 42

  1. 61 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
naples34102
9/21/2008

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.

artistafiesta
11/5/2007

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.

IMVINTAGE
8/14/2007

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 EVOO (the best, according to Cook's Illustrated) & I added just a bit of white balsamic vinegar. I garnished the stacks w/ chopped red onion, a whole banana pepper & huge caper berries. This is the best caprese salad I've ever had...thanks for the recipe, Gail!