1 Drain the mozzarella, halve horizontally and cut into thin slices.
2 Peel the papaya, halve lengthwise and remove the dark seeds with a spoon. Cut papaya halves crosswise into thin slices.
3 Rinse the chile pepper, halve lengthwise, remove seeds and cut lengthwise into very thin strips.
4 Rinse basil or mint, shake dry and pluck leaves.
5 Arrange papaya and mozzarella slices with the herbs on plates and sprinkle with chile pepper strips.
6 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.