Victorian Cameo Cheese Olive (Print Version)

Creamy cheese topped with black olive tapenade and herbs, perfect for elegant starters.

# 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, for garnish
05 - Extra virgin olive oil, for drizzling

# Recipe Steps:

01 - Form the cheese into four thick oval medallions, approximately ¾ inch thick each, placing them on serving plates or atop bread or crackers if used.
02 - Carefully spread a thin layer of black olive tapenade over each cheese oval using a spoon or small spatula to create a cameo-like silhouette; use a stencil or freehand decorative shape for effect.
03 - Drizzle extra virgin olive oil around each medallion and sprinkle with finely chopped fresh herbs.
04 - Present immediately, accompanied by additional bread or gluten-free crackers if desired.

# Expert Suggestions:

01 -
  • It looks impressive enough to impress guests but takes just 15 minutes, making you look far more prepared than you actually are.
  • The creamy cheese melts against the salty, briny tapenade in a way that feels both familiar and refined.
  • It's naturally vegetarian and gluten-free friendly, so it works for almost any dietary need without feeling like a compromise.
02 -
  • Cold cheese is your friend—if it warms up too much, it becomes too soft to hold a shape and the tapenade smears into it rather than sitting on top as a striking topping.
  • Homemade tapenade is worth making if you have five minutes, because it tastes alive in a way that some store-bought versions don't, and you can control how salty or lemony it is.
03 -
  • Keep your spatula or knife warm by rinsing it in hot water, then dry it thoroughly before spreading the tapenade—this prevents dragging and keeps the lines clean.
  • Make your own tapenade if you want to control the saltiness; jarred versions can sometimes drown out the delicate cheese if you're not careful with how much you use.
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