- minced fresh parsley 1/2 teaspoon dried basil1 tablespoons
- dried oregano1 pinch
- capers, drained1 tablespoons
- cloves garlic, minced2
- olive oil6 tablespoons
- mozzarella cheese, sliced1 pounds
- tomatoes, thinly sliced2
- (7 ounce) jar roasted red peppers, drained and julienned crushed red pepper to tast1
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.