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.  

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!