# 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 one 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 - Cut dark rye bread slices into squares, triangles, or rectangles using a sharp knife and arrange them in alternating rows or patterns on a large platter.
02 - Place black olives and mozzarella balls alternately in lines or circles to create a striking black-and-white contrast.
03 - Slice the large mozzarella ball thinly and arrange the slices in geometric shapes alongside the rye bread pieces.
04 - Dust black sesame seeds over the white mozzarella and white sesame seeds over the rye bread to add texture and enhance visual appeal.
05 - If using, halve the black mission figs and place them thoughtfully to provide contrast and a subtle sweetness.
06 - Distribute blanched almonds in minimalist clusters or lines for additional white highlights.
07 - Drizzle extra virgin olive oil over the cheese and bread, then season lightly with flaky sea salt and optionally, freshly cracked black pepper.
08 - Using a knife tip, gently scrape vanilla seeds from the pod and dot them artistically atop mozzarella slices to impart a refined aromatic note.
09 - Serve immediately to preserve crispness or cover and refrigerate for up to one hour before serving.
