Mozzarella and Tomato Appetizer Tray
A vibrant and elegant appetizer featuring fresh mozzarella, ripe tomatoes, and roasted red peppers, drizzled with a herbaceous olive oil dressing. Perfect for entertaining or a light snack.
Equipment
- 1 Serving Platter Large enough to layer evenly
- 1 Knife For slicing mozzarella & tomatoes
- 1 Bowl For mixing the herb dressing
- 1 Spoon For drizzling oil mixture
- 1 Plastic Wrap For chilling the dish
Ingredients
- 1 tbsp Fresh parsley Minced
- 0.5 tsp Dried basil
- 1 pinch Dried oregano
- 1 tbsp Capers Drained
- 2 cloves Garlic Minced
- 6 tbsp Olive oil Extra virgin preferred
- 1 lb Mozzarella cheese Sliced into rounds
- 2 medium Tomatoes Thinly sliced
- 7 oz Roasted red peppers Julienned, drained
- To taste Crushed red pepper Optional, for heat
Instructions
- In a medium bowl, combine 1 tablespoon minced fresh parsley, 1/2 teaspoon dried basil, a pinch of dried oregano, 1 tablespoon drained capers, 2 minced garlic cloves, and 6 tablespoons extra virgin olive oil. Stir well to blend the flavors. Set aside to infuse.
- Slice 1 pound of fresh mozzarella into 1/4-inch thick rounds. Thinly slice 2 medium tomatoes into rounds, aiming for uniform thickness.
- On a large serving platter, alternate layers of mozzarella slices and tomato slices, slightly overlapping them in a shingle-style or row pattern.
- Drain a 7-ounce jar of roasted red peppers and julienne them into thin strips. Scatter the strips over the mozzarella and tomato layers.
- Spoon or drizzle the herb and olive oil mixture evenly over the arranged mozzarella, tomatoes, and roasted red peppers, ensuring all components are lightly coated.
- Cover the platter with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld and the dish to chill.
- Remove the platter from the refrigerator. Sprinkle crushed red pepper to taste over the top for a touch of heat (optional). Serve immediately with small plates and forks.
Notes
For best results, use high-quality fresh mozzarella and ripe tomatoes. Serve with crusty bread or crostini to soak up the herb oil. For a variation, add fresh basil leaves or a drizzle of balsamic glaze. Store leftovers in an airtight container in the refrigerator for up to 2 days.