Amazingly tasteful and a light starter. Coeur de boeuf tomato carpaccio with black olives and more. Have you ever had one of these pretty tomatoes?
The main thing:
Other stuff:
Made by Véronique
Published at 2016-04-18, this recipe is for 4 people and takes 10 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 02-04-2021
View the original recipe via:
https://ohmydish.com/recipe/coeur-de-boeuf-tomato-carpaccio-with-black-olives
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.
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!