Victorian Cameo Cheese Olive (Printable Version)

Creamy goat cheese medallions adorned with black olive tapenade and fresh herb garnish.

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

# Step-by-Step Instructions:

01 - Form the cheese into four oval medallions approximately ¾ inch thick and place each on a serving plate or atop bread or crackers, if using.
02 - Using the back of a spoon or a small spatula, spread a thin layer of black olive tapenade over each cheese oval to create a cameo silhouette; optionally use a stencil or freehand a profile shape.
03 - Drizzle extra virgin olive oil around each piece and sprinkle finely chopped fresh herbs on top.
04 - Present immediately with additional slices of bread or crackers on the side, if desired.

# Expert Advice:

01 -
  • Takes barely fifteen minutes but looks like you spent hours in the kitchen.
  • Works for almost any dietary preference with just one or two ingredient swaps.
  • Tastes sophisticated but feels completely approachable to make.
02 -
  • Room-temperature cheese spreads too easily and loses its shape, so keep everything chilled until the very moment of assembly.
  • Tapenade oxidizes and can turn dull if it sits uncovered; add it just before serving for that striking visual contrast.
03 -
  • Chill all components separately and assemble no more than two minutes before serving for maximum visual impact.
  • A crisp Sauvignon Blanc alongside these cameos creates a pairing that feels both effortless and intentional.
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