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Coeur de boeuf tomato carpaccio with black olives

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?

Coeur de boeuf tomato carpaccio with black olives
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


Preparation

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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