Ingredients

5 ounces fresh mozzarella, sliced
2 large vine-ripened tomatoes
1 roasted red pepper, cut in 1-inch slices
1 roasted yellow pepper, cut in 1-inch slices
2 tablespoon 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

Directions

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 olive oil, garlic and oregano and drizzle over platter. Sprinkle with salt and pepper to taste. Garnish with chopped fresh basil and fresh basil leaves. Serves 4 to 6. Recipe from Buca di Beppo's executive chef, Vittorio Renda.