Victorian Cameo Cheese Tapenade (Printable version)

Creamy cheese ovals topped with black olive tapenade, garnished with herbs and olive oil.

# Ingredient List:

→ Cheese

01 - 7 oz fresh goat cheese (chèvre) or cream cheese

→ Tapenade

02 - 2.8 oz black olive tapenade (store-bought or homemade)

→ Garnish & Base

03 - 4 slices rustic baguette or gluten-free crackers (optional)
04 - Fresh herbs (thyme or chives), finely chopped
05 - Extra virgin olive oil, for drizzling

# How-To Steps:

01 - Scoop or shape the cheese into four thick oval medallions, approximately ¾ inch thick each. Arrange on serving plates or atop bread or crackers if using.
02 - Using the back of a spoon or small spatula, spread a thin layer of black olive tapenade onto each cheese oval, forming a cameo silhouette. Use a stencil or freehand decorative design for effect.
03 - Drizzle extra virgin olive oil around each piece and sprinkle with finely chopped herbs.
04 - Serve immediately, accompanied by extra bread or crackers if desired.

# Expert Advice:

01 -
  • It looks like you spent hours preparing when you actually spent fifteen minutes, which means you can relax while your guests marvel.
  • The contrast between creamy and briny is genuinely addictive, and people always ask for the recipe because they can't quite name what makes it work.
  • No cooking required means you can make these while sipping wine and enjoying the company already in your kitchen.
02 -
  • Tapenade can be salty, so taste yours first and don't be afraid to balance it with extra herbs or a pinch more olive oil if it feels too intense.
  • Room-temperature cheese spreads easier but cold cheese holds its shape better, so find your sweet spot by letting it sit out for just five minutes before shaping.
03 -
  • If your tapenade seems too thick to spread, thin it with just a few drops of olive oil and stir gently—this also softens the saltiness slightly.
  • The secret that changed everything for me was understanding that these taste best when served at cool room temperature, not straight from the fridge, because the cheese softens just enough to melt into the tapenade.
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