Recipe by MOLSON7
"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."
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minced fresh parsley
mozzarella cheese, sliced
tomatoes, thinly sliced
1 (7 ounce) jar
roasted red peppers, drained and julienned
crushed red pepper to taste
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.
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 and several people there commented on how much they liked it. Again, I think fresh herbs are key.
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.
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!
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 to put them in and it STILL tasted excellent. Great recipe!
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 are delish!
I made this for a party and the only thing I changed was I dribbled some balsamic vinegar over it.
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 the tomatoes, the cheese drizzled with the dried and bottled spices/olive oil concoction was divine. i'm pretty sure anyway. i ate it all and plan on making it again during a more lucid moment. it paired beautifully with "belgian squirrel" (also from this site) and a dozen or so glasses of 1959 chianti wine. thanx man for a groovy recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Mozzarella and Tomato Appetizer Tray
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 174
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