Pin this I discovered this dish at a gallery opening in the city, where a tiny white oval of cheese sat on a black slate plate, crowned with the most striking olive silhouette. The moment I tasted it, I understood why such a simple combination had been elevated to art—the creamy richness against the briny, complex tapenade felt like a conversation between two flavors that had been waiting to meet. What started as curiosity at that event became a go-to when I wanted to impress without fussing over a hot stove.
I served these at a casual dinner party where one guest brought three extra people, and instead of panicking, I simply doubled the recipe right there. Watching someone's face light up when they tasted that delicate balance of creamy cheese and dark, intense olive was worth every moment of the five minutes it took to assemble them all.
Ingredients
- Fresh Goat Cheese or Cream Cheese (200 g): Use whichever feels right to you—goat cheese brings a subtle tang that plays beautifully with the olives, while cream cheese gives you a smoother, milder base. I've learned that cold cheese from the fridge holds its shape better when you're shaping those ovals.
- Black Olive Tapenade (80 g): Store-bought works perfectly fine, but if you want to make your own, the homemade version tastes fresher and lets you control the salt level. Either way, this is where the visual drama and flavor punch come from.
- Rustic Baguette or Gluten-Free Crackers: These are optional but helpful as edible vessels, and they add a textural contrast that keeps each bite interesting. Toast them lightly if you want them to stay crisp longer.
- Fresh Herbs (Thyme or Chives): This is the final flourish that ties everything together and adds a whisper of freshness. I always have fresh thyme on hand because it dries beautifully and looks elegant scattered across the top.
- Extra Virgin Olive Oil: A good one makes a real difference here since it's one of the few things not hidden under other flavors. A drizzle around each cameo not only adds richness but also anchors the presentation.
Instructions
- Shape Your Cheese Ovals:
- Scoop or gently shape your cheese into four thick medallions, each about 2 cm thick, and place them on your serving plates or crackers. The key is being gentle—cold cheese is easier to work with, so if yours starts getting too soft, pop it back in the fridge for a few minutes.
- Create the Cameo Effect:
- Using the back of a spoon or a small spatula, carefully spread a thin layer of tapenade across each cheese oval, letting it settle into a silhouette or decorative shape. If you're feeling artistic, a small stencil or even freehand brushstrokes of tapenade can turn these into little edible portraits.
- Add the Final Touch:
- Drizzle a small pool of olive oil around each cameo and sprinkle with your fresh herbs, letting them scatter naturally across the plate. This is where you taste as you go—the olive oil and herbs should feel generous but not drowning.
- Serve Right Away:
- Bring these to the table immediately, perhaps with extra bread or crackers alongside. They're best enjoyed fresh, when the cheese is still cool and the flavors feel crisp and defined.
Pin this I'll never forget the moment a colleague who claimed to dislike goat cheese tried one of these, paused mid-chew, and asked if I'd somehow sweetened it. That's when I realized this dish has a way of changing minds—the tapenade and oil soften the cheese's tang into something almost creamy, almost silky.
Making Your Own Tapenade
If you want to skip the store-bought route, homemade tapenade takes only a few minutes and tastes noticeably fresher. Pulse together 100 g pitted black olives, one small garlic clove, 1 teaspoon capers, 1 teaspoon lemon juice, and 1 tablespoon olive oil until everything comes together into a rough, spreadable paste. I love this route because you control the texture—I like mine a bit chunky so you feel the olives, but some people prefer it completely smooth.
Adapting for Your Guests
These little cameos are endlessly adaptable depending on who's sitting at your table. For vegan friends, a plant-based cream cheese alternative works beautifully and honestly holds its shape even better than dairy versions. For anyone avoiding gluten, gluten-free crackers disappear into the background and let the cheese and tapenade shine.
Plating and Pairing
The beauty of this appetizer is that it's as much about presentation as taste, so don't rush the plating. Arrange your cameos on a slate board or white plate where the contrast really sings, and let the arrangement feel intentional rather than accidental. A crisp Sauvignon Blanc or light Pinot Noir alongside these transforms them from a simple appetizer into the opening act of something special.
- If you're making these ahead, shape and refrigerate the cheese ovals, then add the tapenade no more than thirty minutes before serving so the flavors stay bright.
- A tiny spoon or spreader makes distributing the tapenade easier and keeps your hands cleaner.
- These freeze surprisingly well after assembly if you need to prep a day early, though the herbs taste fresher when added just before serving.
Pin this These cameos have become my quiet way of saying I care, a small gesture that feels thoughtful without demanding hours in the kitchen. Every time someone reaches for a second one, I remember why simple food made with intention is sometimes the most memorable.
Recipe FAQs
- → What type of cheese works best for the cameo?
Fresh goat cheese (chèvre) or cream cheese are ideal due to their creamy texture and mild flavor, which balances well with the tapenade.
- → Can I make the tapenade at home?
Yes, blending pitted black olives with garlic, capers, lemon juice, and olive oil yields a smooth, flavorful tapenade perfect for the dish.
- → What garnishes complement the dish?
Fresh herbs like thyme or chives, along with a drizzle of extra virgin olive oil, enhance the flavor and presentation beautifully.
- → Is this suitable for gluten-free diets?
Using gluten-free crackers instead of baguette slices keeps the dish gluten-free without sacrificing texture.
- → What wine pairs well with this dish?
Crisp Sauvignon Blanc or a light Pinot Noir complement the creamy cheese and briny tapenade flavors elegantly.