An elegant black and white platter with olives, mozzarella, and rye bread arranged for visual contrast.
# 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 (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)
# Cooking Steps:
01 - Cut dark rye bread slices into squares, triangles, or rectangles using a sharp knife. Arrange pieces in alternating rows or geometric patterns on a large platter.
02 - Place black olives and mozzarella balls in alternating lines or circular patterns to create a striking black-and-white contrast.
03 - Slice the large mozzarella ball and arrange slices in geometric shapes alongside the bread.
04 - Evenly sprinkle black sesame seeds over white mozzarella and white sesame seeds over rye bread for texture and visual appeal.
05 - If using, halve black mission figs and position them strategically to add contrast and subtle sweetness.
06 - Place peeled blanched almonds in minimalist clusters or lines for additional white accents.
07 - Drizzle extra virgin olive oil over cheese and bread. Lightly season with flaky sea salt and freshly cracked black pepper if desired.
08 - Use a knife tip to scrape vanilla seeds from the pod and dot them atop mozzarella slices to impart an elegant aroma.
09 - Serve immediately to preserve crispness, or cover and refrigerate for up to one hour before serving.
