Lite balsamic dressing
Roasted red peppers packed in water, cut into ½” pieces
Pitted kalamata olives slivered
Fresh basil leaves chopped, plus extra leaves for garlic
Coarsely chopped fresh parsley
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.
Recipe by T. Marzetti Company.