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Coeur De Boeuf Tomato Carpaccio With Black Olives

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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?

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Coeur de boeuf tomato carpaccio with black olives
Veronique van Ohmydish

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

10 minutes 4 people Starters
Coeur de boeuf tomato carpaccio with black olives

Ingredients

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  • 2 coeur de boeuf tomatoes, or beefsteak tomatoes
  • about 8 pitted black olives
  • 1 small red onion
  • balsamic cream
  • a handful of fresh basil leaves
  • olive oil
  • pepper and salt to taste
Coeur de boeuf tomato carpaccio with black olives ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • Kitchen towel


Coeur De Boeuf Tomato Carpaccio With Black Olives

10 minutes 4 people Starters

View the original recipe via:
https://ohmydish.com/recipe/coeur-de-boeuf-tomato-carpaccio-with-black-olives


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.  

Coeur de boeuf tomato carpaccio with black olives
Coeur de boeuf tomato carpaccio with black olives

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!


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