An elegant platter showcasing black olives, mozzarella, figs, and sesame seeds in crisp, contrasting patterns.
# What You'll Need:
→ Black Elements
01 - 3.5 oz pitted black olives (Kalamata or Niçoise)
02 - 8 slices dark rye bread
03 - 1 tablespoon black sesame seeds
04 - 8 black mission figs, halved (optional)
→ White Elements
05 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained
06 - 8 thin slices fresh mozzarella (from large ball)
07 - 1 vanilla bean, seeds scraped
08 - 1 tablespoon white sesame seeds
09 - 16 peeled blanched almonds
→ Garnish and Assembly
10 - 2 tablespoons extra virgin olive oil
11 - Flaky sea salt, to taste
12 - Freshly cracked black pepper, to taste (optional)
# Directions:
01 - Using a sharp knife, cut dark rye bread slices into squares, triangles, or rectangles to form a geometric base. Arrange them in alternating rows or patterns on a large platter.
02 - Place black olives and mozzarella balls in alternating lines or circles to create a crisp black-and-white visual contrast.
03 - Slice the large mozzarella ball and arrange the slices in geometric shapes alongside the rye bread pieces.
04 - Sprinkle black sesame seeds over white mozzarella and white sesame seeds over rye bread for added texture and aesthetic appeal.
05 - If using, halve black mission figs and place them strategically for visual contrast and subtle sweetness.
06 - Place peeled blanched almonds in minimalist clusters or lines to introduce additional white accents.
07 - Drizzle extra virgin olive oil over the arranged cheese and bread, then season lightly with flaky sea salt and freshly cracked black pepper as desired.
08 - Using the tip of a knife, gently scrape seeds from vanilla bean pod and dot them artistically atop mozzarella slices for an elegant aromatic note.
09 - Serve immediately to preserve crispness, or cover and refrigerate for up to one hour before serving.
