Food & Cooking Recipes Appetizers Tomatoes with Lightly Whipped Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 19, 2017 Print Rate It Share Share Tweet Pin Email Photo: CHELSEA CAVANAUGH To enjoy ripe, juicy tomatoes in a new way, try this ethereal riff on traditional Caprese salad, with unsweetened whipped cream standing in for the mozzarella. Ingredients ½ 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 Directions 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. Rate it Print