Victorian Cameo Cheese Olive (Printable version)

Creamy white cheese paired with black olive tapenade, garnished with herbs and olive oil for refined flavor.

# 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 herbs (thyme or chives), finely chopped, for garnish
05 - Extra virgin olive oil, for drizzling

# Directions:

01 - Scoop or shape the cheese into four thick oval medallions approximately 0.8 inches thick and 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 cameo effect by freehand or stencil.
03 - Drizzle extra virgin olive oil around each medallion and sprinkle with finely chopped fresh herbs.
04 - Serve immediately with additional bread or gluten-free crackers on the side if desired.

# Expert Advice:

01 -
  • It's genuinely impressive-looking but takes less time than it takes to pour wine.
  • The contrast of creamy cheese with briny, bold tapenade feels like you've figured out some secret flavor code.
  • Works for vegetarians, gluten-free guests, and everyone in between without fussing.
02 -
  • Don't skimp on the tapenade—a thin layer looks elegant and tastes balanced; too much and it overwhelms the cheese.
  • If your cheese is room temperature and slides around, chill the plate for five minutes or pop the whole thing in the fridge until you're ready to serve. Cold cheese holds its shape like confidence.
03 -
  • Pre-chill your cheese slightly for easier shaping and a more stable oval that holds the tapenade beautifully without sliding.
  • A thin offset spatula or small butter knife makes spreading the tapenade dramatically easier than trying to freehand it with a spoon.
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