03-01-2005, 06:32 AM
5 ounces fresh mozzarella, sliced
2 large vine-ripened tomatoes
1-inch slices roasted red peppers
1-inch slices roasted yellow peppers
2 tablespoons fresh basil, chopped
10 fresh basil leaves
1 tablespoon olive oil
1 teaspoon chopped garlic
1 teaspoon oregano
Salt, to taste
Cracked black peppercorns, to taste
On large platter, lay sliced mozzarella down center. Place tomato wedges on one side of platter and alternating red and yellow roasted pepper slices on the other side.
Mix together olive oil, garlic and oregano and drizzle over entire platter. Sprinkle with salt and pepper to taste. Garnish with chopped fresh basil and fresh basil leaves.
Serves 4-6.
2 large vine-ripened tomatoes
1-inch slices roasted red peppers
1-inch slices roasted yellow peppers
2 tablespoons fresh basil, chopped
10 fresh basil leaves
1 tablespoon olive oil
1 teaspoon chopped garlic
1 teaspoon oregano
Salt, to taste
Cracked black peppercorns, to taste
On large platter, lay sliced mozzarella down center. Place tomato wedges on one side of platter and alternating red and yellow roasted pepper slices on the other side.
Mix together olive oil, garlic and oregano and drizzle over entire platter. Sprinkle with salt and pepper to taste. Garnish with chopped fresh basil and fresh basil leaves.
Serves 4-6.