# 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, 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)
# Directions:
01 - Cut dark rye bread slices into geometric shapes such as squares, triangles, or rectangles. Arrange in alternating rows or patterns on a large serving platter.
02 - Place black olives and mozzarella balls in alternating lines or circles to emphasize the black-and-white contrast visually.
03 - Slice the large mozzarella ball thinly and arrange slices in geometric shapes alongside the bread pieces.
04 - Dust black sesame seeds over the white mozzarella and white sesame seeds over rye bread to add texture and contrast.
05 - If using, halve the black mission figs and place strategically to provide sweetness and visual interest.
06 - Distribute blanched almonds in minimalist clusters or lines as additional white elements.
07 - Drizzle extra virgin olive oil evenly over cheese and bread, then season lightly with flaky sea salt and optionally freshly cracked black pepper.
08 - Using the tip of a knife, scrape vanilla bean seeds and dot them artistically atop mozzarella slices for an elegant aromatic finish.
09 - Serve immediately to preserve crispness, or cover and refrigerate for up to one hour before service.
