Tomatoes with Mozzarella and Basil
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings

  • 11 pounds fresh tomatoes, sliced
  • 6¾ pounds fresh mozzarella cheese, sliced
  • 1¼ pints extra virgin olive oil
  • 4 ounces fresh basil

Arrange on a platter with basil leaves. Season and drizzle with olive oil.




   Published: February 2005