Reviewed: Feb. 3, 2012

served for bunko ladies. pretty good. put on bobili pizza crust.

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Reviewer:

arizrealtor

Reviewed: Jan. 23, 2012

I must have done something wrong....maybe too much oil, which is my fault. I will try again...maybe.

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Reviewer:

HEIDI

Cooking Level: Intermediate

Home Town: Riverdale, Georgia, USA

Living In: Taylors, South Carolina, USA

Reviewed: Oct. 24, 2011

wonderful dish

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Reviewer:

mjmmisty

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Oct. 16, 2011

I made this for a party and everyone loved it. This recipe is a nice variation on the classic caprese salad. the dressing was especially good. I also sprinkles some pine nuts and extra fresh parsley and basil over the top before serving.

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Reviewer:

LexiM

Reviewed: Sep. 5, 2011

Basic and good. I wanted to present this in a bowl, so I seeded the tomatoes before quartering them. Came out great, and the peppers are a nice touch. I've added sliced cucumber (seed them first) and tarted it up with a squeeze of lemon. That was good too.

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Reviewer:

Mr. Mystery

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Aug. 17, 2011

So fresh and easy to make. The herbs make this dish. Use fresh herbs if you can - they really make the flavor pop. Great dish for entertaining!

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3 users found this review helpful

Reviewer:

Jacqueline Holzman

Reviewed: Aug. 14, 2011

Amazingly good! The herbed-oil mixture is what sets this apart from every other tomato/mozz appy out there. I brought this to a BBQ with my in-laws yesterday and I've already been told not to show up for Thanksgiving without it. LOL I layered all the ingredients on thin slices of bread. I worried that the bread would get stale or soggy but it actually was great. It not only gave you something to pick it by to eat it, but it soaked up the tasty oil and vinegar and was like you'd dipped bread in infused oil. I doubled the oil recipe because I was making two trays. I used fresh parsley and basil (I agree with everyone else that fresh herbs are a MUST for this) and followed another reviewers suggestion of subbing a little salt for the capers. With 4 large cloves of garlic, it was a little garlic-y for my liking but everyone else at the party said they loved the strong garlic taste. I would probably use 3 cloves next time. I also omitted the red pepper (just forgot about it honestly but we never missed it) and drizzled balsalmic vinegar over everything after drizzing the oil. Very impressive presentation and excellent results. A real keeper - thanks MOLSON7!!!

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Reviewer:

Steph_11999

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jun. 14, 2011

I love caprese salad! The added roasted red pepper was really delicious :)

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Reviewer:

Sammich

Cooking Level: Intermediate

Reviewed: Feb. 6, 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!

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Reviewer:

supaflynfb

Reviewed: Feb. 4, 2011

This recipe was ridiculously good!! I substituted fresh basil and oregano, and added a bit of salt to the herb mixture in lieu of the capers. I also added a bit more salt on the tomatoes prior to placing the mozzarella, and garnished with chopped red onion as well. It was fantastic!!

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4 users found this review helpful