Victorian Cameo Cheese Tapenade (Print)

Creamy cheese medallions topped with black olive tapenade, drizzled with olive oil and fresh herbs.

# Components:

→ Cheese

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

→ Tapenade

02 - 3 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, for garnish
05 - Extra virgin olive oil, for drizzling

# Method:

01 - Scoop or shape the cheese into four thick oval medallions, approximately 0.8 inches thick. Place each medallion on a serving plate or on 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. For added detail, use a stencil or freehand a profile or decorative shape.
03 - Drizzle extra virgin olive oil around each cameo and sprinkle with finely chopped fresh herbs.
04 - Serve immediately with extra bread or crackers on the side, if desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes just 15 minutes, which means you can actually pull off elegant entertaining without the stress.
  • The combination of creamy cheese and briny olive tapenade is addictive in a way that keeps guests reaching back for more.
  • It works for vegetarians, can be made gluten-free, and adapts beautifully whether you're hosting four people or twenty.
02 -
  • Cold cheese won't shape cleanly—always let it warm to room temperature for at least 10 minutes, or your medallions will crack and crumble.
  • The tapenade needs to be thick enough to hold its shape; if it's too runny, it'll slide off the cheese like it's on ice.
03 -
  • Homemade tapenade made fresh in a food processor tastes miles better than anything sitting in a jar, and it comes together in less time than unwrapping store-bought.
  • If your kitchen is warm, shape the cheese on a chilled plate and work quickly—this prevents the medallions from getting soft and losing their structure.
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