Name: Tomato and Fresh Buffalo Mozzarella
Yield: 100 servings
Cuisine: Italian
Ingredients: 15 lb TOMATOES - BEEFSTEAK; 12 lb CHEESE - MOZZARELLA FRESH; 20 oz PESTO SAUCE; 0.03 qt OIL - OLIVE PURE (2 tasp); 0.25 qt JUICE - LEMON; 8 oz BASIL TOPS - RTU (half for Chiffonade); 16 oz OLIVES - BLACK MED PITTED (for Garnish); 1 EA PARSLEY - ITALIAN (for Garnish)

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Tomato and Fresh Buffalo Mozzarella — Formulation & Method | CuliNect