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

Yield: 25 Pounds/200 Servings

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

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





 

 

 

   Published: February 2005