Olive tapenade with baked cheese

May 4, 2011 (Last Updated: January 11, 2019)

Olive tapenade with baked cheese

Serves: 4
Cooking Time: 15 mins


  • 1 cup (140g) Kalamata olives, pitted
  • 15ml (1 tbsp) capers
  • 3 anchovy fillets
  • 2 garlic cloves
  • 2ml (¼ tsp) dried chilli flakes
  • 125ml (½ cup) fresh basil leaves
  • 125ml (½ cup) fresh flat-leaf parsley leaves
  • 60ml (¼ cup) olive oil
  • 1 x 240g round goat's cheese, halved
  • crusty bread, toasted, to serve



Place the olives, capers, anchovies, 1 garlic clove, chilli, basil, parsley and 30ml (2 tbsp) of the oil in a food processor and process until a smooth paste forms. Set aside.


Preheat the oven grill to hot.


Crush the remaining garlic clove and mix with the remaining oil. Place the cheese halves on a baking tray lined with non-stick baking paper and drizzle with the garlic oil.


Grill the cheese until the top is golden, about 2 – 3 minutes.


Serve with the olive tapenade and crusty bread.


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