Prep 5 mins
Cook 0 mins
This is served in a charming restaurant on Paris' Left Bank... simple but elegant.
Make and share this Left Bank Tapenade Appetizer recipe from Food.com.
- 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!