Prep 5 mins
Cook 0 mins
This is served in a charming restaurant on Paris' Left Bank... simple but elegant.
- 3 -4 slices fresh mozzarella cheese
- 3 -4 slices roasted red peppers
- 1 teaspoon olive oil
- 5 fresh basil leaves
- 1 tablespoon tapenade
- Layer fresh mozzerella slices on plate. Top with roasted red peppers, olive oil, basil leaves (arranged in a flower pattern), and a dollop of tapenade.
This was easy to put together and pretty too! I couldn't find roasted red peppers so used roasted pimiento peppers. I made Black Olive Tapenade for the tapenade. Thanks Kat for a lovely lunch!