Victorian Cameo Cheese Olive (Print)

Creamy cheese medallions topped with black olive tapenade create a striking, elegant appetizer.

# Components:

→ Cheese

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

→ Tapenade

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

→ Garnish and Base

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

# Method:

01 - Form the cheese into four thick oval medallions approximately 0.8 inches thick and set each onto a serving plate or atop a slice of bread or cracker if using.
02 - Using the back of a spoon or a small spatula, spread a thin layer of black olive tapenade onto each cheese oval, crafting a cameo effect with freehand or stencil for decorative silhouettes.
03 - Drizzle extra virgin olive oil lightly around each cameo and sprinkle freshly chopped herbs over the top.
04 - Present immediately with additional rustic bread or gluten-free crackers on the side as desired.

# Expert Advice:

01 -
  • It looks like you spent all day in the kitchen when you really spent fifteen minutes thinking beautifully.
  • The contrast between creamy cheese and briny, intense tapenade feels luxurious and completely unpretentious.
  • Everyone will ask for the recipe, and you'll smile knowing how simple it actually is.
02 -
  • Don't spread the tapenade too thick or it overwhelms the cheese—a thin, confident stroke is all you need for the silhouette effect.
  • If you're making homemade tapenade, taste it before you use it because some olives run salty; you can adjust with a squeeze of lemon juice.
03 -
  • Chill your serving plates for a few minutes before plating—it keeps the cheese from softening too quickly under the weight of toppings.
  • If the tapenade is sliding around, it might be too warm or too thin; give it a few minutes in the cold to set, or blend it a bit less next time for more texture.
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