# 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 a 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)
# How to Make It:
01 - Using a sharp knife, cut the dark rye bread into squares, triangles, or rectangles to create a geometric base. Arrange pieces in alternating rows or patterns on a large platter.
02 - Place black olives and mozzarella balls in alternating lines or circles to establish a crisp black-and-white contrast.
03 - Slice the large mozzarella ball and position slices in geometric shapes alongside the rye bread pieces.
04 - Sprinkle black sesame seeds over the white mozzarella and white sesame seeds over the rye bread to enhance texture and visual interest.
05 - If desired, halve the black mission figs and arrange them strategically for added contrast and subtle sweetness.
06 - Cluster or line the peeled blanched almonds minimally to contribute additional white elements.
07 - Drizzle extra virgin olive oil over the cheese and bread, then lightly season with flaky sea salt and freshly cracked black pepper if preferred.
08 - Use a knife tip to gently scrape vanilla seeds from the pod and dot them artistically over the mozzarella slices to impart an elegant aroma.
09 - Serve immediately to preserve crispness, or cover and refrigerate for up to one hour before serving.
