1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1 pinch dried oregano
1 tablespoon capers, drained
2 cloves garlic, minced
6 tablespoons olive oil
1 pound mozzarella cheese, sliced
2 tomatoes, thinly sliced
1 (7 ounce) jar roasted red
peppers, drained and julienned
crushed red pepper to taste


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.

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