Victorian Cameo Cheese Olive (Printable)

Creamy cheese medallions topped with black olive tapenade and fresh herbs for refined appetizer moments.

# 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 & 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, each about 0.8 inches thick. 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 silhouette or cameo effect. To enhance the design, use a stencil or freehand a profile or decorative shape.
03 - Drizzle a little olive oil around each cameo and sprinkle with fresh herbs.
04 - Serve immediately with extra bread or crackers on the side, if desired.

# Expert Advice:

01 -
  • It looks like you spent hours perfecting it when you actually spent fifteen minutes, which feels like a delicious secret.
  • Your guests will remember it because it's unexpected—familiar ingredients arranged with enough care to feel special.
02 -
  • Cold cheese holds its shape far better than room-temperature cheese, so don't skip the chilling step even though it seems obvious—I learned this the hard way when my first attempt collapsed into a smear.
  • A thin layer of tapenade creates drama while a thick one just looks like you ran out of cheese, so resist the urge to be generous with the topping.
03 -
  • Using cold cheese and a cold spoon prevents smudging and keeps your cameo silhouette sharp and deliberate instead of blurry.
  • The real secret is quality tapenade and good olive oil—don't skimp on these two things because they're what make the difference between ordinary and memorable.
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