- 2 coeur de boeuf tomatoes, or beefsteak tomatoes
- about 8 pitted black olives
- 1 small red onion
- balsamic cream
- handful of fresh basil leaves
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- Kitchen towel
Preparation — 5 minutes
RINSE the tomatoes with cold running water and pat them dry using a kitchen towel. Use a sharp chefs knife to cut thin slices of tomatoes. CUT the black olives into thin rings. PEEL the red onion and cut into very thin half rings.
Finishing the coeur de boeuf tomato carpaccio with black olives — 5 minutes
DIVIDE the thin slices of coeur de boeuf tomato over 4 plates. DIVIDE about 2 black olives per plate and also not too much thinly sliced red onion. Season with pepper and salt and drizzle a bit of olive oil and balsamic cream. Finish the carpaccio with basil leaves and enjoy!