• 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.