Mozzarella and Tomato Appetizer Tray Recipe -
Mozzarella and Tomato Appetizer Tray Recipe
  • READY IN 50 mins

Mozzarella and Tomato Appetizer Tray

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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 oregano. I made individual appetizer plates which couldn't have been prettier or tastier. Exquisite.

Most Helpful Critical Review
Jan 12, 2011

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.

Nov 05, 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.

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 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!

Dec 22, 2004

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!

Feb 09, 2011

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!

Mar 01, 2010

I made this for a party and the only thing I changed was I dribbled some balsamic vinegar over it.

Feb 15, 2005

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.


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  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 721 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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