- 4 ounces
ripe Papaya (about 400 grams)
large red mild Chile pepper
- 2 sprigs
Basil (or mint)
- 2 teaspoons
- ½ teaspoon
- coarsely ground Pepper
- 4 slices
Drain the mozzarella, halve horizontally and cut into thin slices.
Peel the papaya, halve lengthwise and remove the dark seeds with a spoon. Cut papaya halves crosswise into thin slices.
Rinse the chile pepper, halve lengthwise, remove seeds and cut lengthwise into very thin strips.
Rinse basil or mint, shake dry and pluck leaves.
Arrange papaya and mozzarella slices with the herbs on plates and sprinkle with chile pepper strips.
Whisk together canola oil and chile oil with a pinch of salt and drizzle over the carpaccio. Season with pepper and serve immediately with baguette slices.