Ingredients
1/2 cup heavy cream
Assorted tomatoes, such as cherry, heirloom, plum, or beefsteak
Flaky sea salt
Freshly ground pepper
Fresh basil leaves
Extra-virgin olive oil
Preparation
Lightly whip cream in a cold bowl until soft peaks form (it’ll take about a minute). Cut larger tomatoes into thick slices; halve smaller ones or leave them whole. Arrange them on a platter with dollops of cream and season with flaky salt and pepper. Top with basil and a splash of oil to serve.
