Save I discovered this dish at a gallery opening in the city, where a friend's catering table caught my eye with these impossibly elegant little ovals of cheese. The moment I tasted one—creamy goat cheese with that deep, briny olive silhouette—I knew I had to recreate it at home. It felt like art on a plate, the kind of thing that makes people linger over appetizers instead of rushing through them. What struck me most wasn't the complexity, but how a few simple ingredients could feel so intentional and refined.
Last spring, I made these for my sister's book club, and I'll never forget how the conversation just stopped when the platter came out. Everyone reached for one with this kind of reverence, and suddenly the room filled with little appreciative sighs. That's when I realized this dish does something magic—it elevates a simple appetizer into a moment.
Ingredients
- Fresh goat cheese (chèvre) or cream cheese, 200 g: The foundation of everything here—creamy, tangy, and spreadable enough to shape but sturdy enough to hold that olive crown. I prefer goat cheese for its subtle sharpness, but cream cheese is equally lovely and milder.
- Black olive tapenade, 80 g: This is where the drama lives; use good quality stuff or make your own if you're feeling adventurous. The tapenade's deep color and salty complexity is what makes these look and taste like something special.
- Rustic baguette slices or gluten-free crackers: The canvas is optional, but it gives your guests something to anchor these little treasures to. Toasted baguette slices add a welcome textural contrast.
- Fresh herbs (thyme or chives), finely chopped: A whisper of green on top finishes the look and adds a fresh brightness that cuts through the richness.
- Extra virgin olive oil: A drizzle around each cameo isn't just flavor—it's the final brushstroke that ties the whole composition together.
Instructions
- Shape your cheese medallions:
- Scoop the cheese into four thick ovals, each about 2 cm thick, using two spoons or a small ice cream scoop if you have one. The oval shape is key to the cameo effect—it's what makes these feel intentional rather than accidental.
- Create the tapenade silhouette:
- Using the back of a spoon or a small spatula, spread a thin layer of tapenade onto each oval, creating a profile or decorative shape. If you're feeling confident, freehand a face or use a small stencil for that gallery-worthy finish.
- Add the finishing touches:
- Drizzle a small amount of olive oil around each cameo and scatter your fresh herbs on top. This takes thirty seconds but transforms the whole thing into something that looks like it belongs on an art book cover.
- Serve with intention:
- Place each on a serving plate, or nestle them atop a slice of toasted bread or cracker if you're using them. Serve right away while everything is at its freshest.
Save I remember my partner watching me work through these one evening, skeptical at first about the simplicity of it all. By the time I set the finished plate down, even he had to pause and admire them. That's the real magic—when something so straightforward becomes a conversation starter.
Making Your Own Tapenade
If you want to skip the store-bought jar, homemade tapenade is genuinely easier than you'd think and tastes noticeably fresher. Pulse together 100 g of pitted black olives, one small garlic clove, a teaspoon of capers, a teaspoon of lemon juice, and a tablespoon of olive oil until it reaches a spreadable consistency. I like mine with a tiny bit of texture still in it—blending it completely smooth takes something away from the rustic charm.
Adapting for Different Diets
The beauty of this dish is how naturally it bends to different needs without losing its elegance. Swap the cheese for a quality plant-based cream cheese alternative if you're feeding vegan guests, and use gluten-free crackers as your base—nobody will know they weren't eating the traditional version. I've served these to people with all kinds of dietary preferences, and everyone feels included when the dish itself makes the accommodation feel intentional rather than like an afterthought.
Serving and Pairing Ideas
These cameos are small enough that people won't feel stuffed before the main course, but substantial enough to feel like a proper appetizer. A crisp Sauvignon Blanc cuts through the richness beautifully, or go lighter with a chilled Pinot Noir if that's what you have on hand. I've also paired them with sparkling water and fresh lemon when I'm keeping things non-alcoholic, and the brightness works just as well.
- Prepare these up to four hours ahead and keep them loosely covered in the fridge—just add the oil drizzle and herbs right before serving for maximum freshness.
- If you're feeding more than four, the recipe doubles easily without any fuss or timing complications.
- These work equally well for a casual dinner party or a formal gathering, so don't overthink the occasion.
Save This is one of those recipes that reminds you why people gather around food—not because it's complicated, but because it tastes good and feels thoughtful. Make these, and watch what happens.
Kitchen Q&A
- → What type of cheese works best for the Victorian Cameo?
Fresh goat cheese (chèvre) or cream cheese both provide a creamy texture that pairs well with olive tapenade.
- → Can I use homemade tapenade for this preparation?
Yes, a blend of pitted black olives, garlic, capers, lemon juice, and olive oil makes a flavorful homemade tapenade.
- → Are there gluten-free serving options?
Serving the cheese and tapenade on gluten-free crackers maintains the dish's gluten-free suitability.
- → How can I add herbs to enhance the dish?
Finely chopped thyme or chives sprinkled over the tapenade adds freshness and aromatic complexity.
- → What beverages complement this combination of cheese and tapenade?
Crisp white wines like Sauvignon Blanc or light reds such as Pinot Noir pair delightfully with these flavors.