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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!