An elegant appetizer platter with black olives, mozzarella, rye bread, and almonds, 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 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 - Cut dark rye bread slices into squares, triangles, or rectangles to create a geometric foundation. Arrange them on a large platter in alternating rows or patterns.
02 - Place black olives and mozzarella balls in alternating lines or circles, emphasizing crisp black-and-white contrast.
03 - Slice the large mozzarella ball into thin rounds and arrange alongside the rye bread in geometric shapes.
04 - Evenly sprinkle black sesame seeds over the white mozzarella and white sesame seeds over the rye bread for added texture and visual appeal.
05 - If using, halve black mission figs and place them strategically to provide contrast and subtle sweetness.
06 - Arrange blanched almonds in minimalist clusters or lines as additional white accents.
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, delicately dot vanilla seeds atop mozzarella slices for an elegant aromatic touch.
09 - Serve immediately to preserve crispness or cover and refrigerate for no longer than 1 hour before serving.
