1 C. Lite balsamic dressing
¼ C. Pine nuts
4 Lg. Ripe tomatoes
2 Lg. Roasted red peppers, packed in water, cut into ½” pieces
½ C. Pitted kalamata olives, slivered
10 Lg. Fresh basil leaves, chopped, plus extra leaves for garlic
8 Mozzarella slices
¼ C. Coarsely chopped fresh parsley
1 Pkg. Toasted pita chips
Toast pine nuts in 350ºF. oven for 5 – 7 minutes. Cool. Slice top and bottom off each tomato and save for another use or discard. Cut each tomato into three slices. Transfer to plates. In a bowl, combine peppers, olives, basil and parsley; toss with ¼ cup lite balsamic dressing. Layer each tomato with a Mozzarella slice. Evenly distribute mixture in between each layer of tomato and on top. Sprinkle with pine nuts and drizzle with remaining lite balsamic dressing. Serve with pita chips.
Makes 4 servings.
Recipe and photograph by T. Marzetti Company.