A striking black and white platter featuring olives, mozzarella, figs, and almonds arranged geometrically.
# What You 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, sliced)
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)
# Steps:
01 - Cut dark rye bread slices into squares, triangles, or rectangles using a sharp knife, then arrange them in alternating rows or geometric patterns on a large platter.
02 - Place black olives and mozzarella balls in alternating lines or circles to create a striking black-and-white 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 the white mozzarella and white sesame seeds over the rye bread to enhance texture and visual interest.
05 - If using, halve the black mission figs and place them strategically across the platter to add sweetness and contrast.
06 - Distribute peeled blanched almonds in minimalist clusters or lines to introduce additional white highlights.
07 - Drizzle extra virgin olive oil over the cheese and bread, then season lightly with flaky sea salt and freshly cracked black pepper as desired.
08 - Use the tip of a knife to gently scrape vanilla seeds from the pod and dot them artistically atop mozzarella slices for an elegant aroma.
09 - Serve immediately to maintain optimal crispness, or cover and refrigerate for up to 1 hour before presenting.
