Mozzarella and Tomato Appetizer Tray

38 Reviews

Prep: 20 min
Ready In: 50 min

“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.” - by MOLSON7

Directions

In a medium bowl, mix together parsley, basil, oregano, capers, garlic and olive oil.
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

Amount Per Serving (8 total)

Calories
246 cal
12%

Fat
19.3 g
30%

Carbs
4.2 g
1%

Based on a 2,000 calorie diet

Reviews (38)

Rate This Recipe

103

naples34102

Sep. 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 ..." See moreoregano. I made individual appetizer plates which couldn't have been prettier or tastier. Exquisite."

artistafiesta

Nov. 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 ..." See morecheese and spooned the pesto over it all. I did this hours in advance. Very pretty."

IMVINTAGE

Aug. 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 bana..." See morena 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!"

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