Victorian Cameo Cheese Tapenade (View Print Version)

Creamy goat cheese topped with black olive tapenade creates an elegant and flavorful starter.

# What You'll Need:

→ 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 thyme or chives, finely chopped, for garnish
05 - Extra virgin olive oil, for drizzling

# Method:

01 - Scoop or shape the cheese into four thick oval medallions about ¾ inch thick. Place each on a serving plate or atop a slice of bread or cracker if using.
02 - Using the back of a spoon or a small spatula, carefully spread a thin layer of black olive tapenade onto each cheese oval, creating a silhouette or cameo effect. Use a stencil or freehand a profile or decorative shape if desired.
03 - Drizzle a little olive oil around each cameo and sprinkle with fresh herbs.
04 - Serve immediately with extra bread or crackers on the side if desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually takes fifteen minutes flat.
  • People remember these because they taste sophisticated without any of the fuss.
  • Works for everyone—vegetarian, gluten-free options, and naturally elegant enough for any gathering.
02 -
  • Let your cheese sit at room temperature for a few minutes before shaping—cold cheese cracks and tears, while slightly softened cheese holds a clean edge.
  • The tapenade layer should be thin enough that you still see the white cheese beneath; this is what creates that striking cameo contrast.
03 -
  • A cold spoon or spatula makes spreading the tapenade cleaner and easier—dip it in cold water between applications if things get sticky.
  • The secret to restaurant-quality presentation is remembering that simplicity is the point; resist the urge to overcomplicate the design or pile on extra garnishes.
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