Cheese And Tapenade: Perfect Pairings For Your Palate

Tapenade is a salty, briny olive spread that goes well with cheese. It originated in the Provence region of France and is typically made with black olives, capers, anchovies, sun-dried tomatoes, lemon juice, garlic, and extra-virgin olive oil. Tapenade can be served with a variety of cheeses, such as soft and creamy cheeses like goat cheese, brie, or fresh mozzarella. It can also be paired with harder cheeses like Parmigiano Reggiano or Pecorino Romano. For those who prefer sweeter options, honey can be added to balance the saltiness of the tapenade. When serving, it is common to provide crunchy snacks like crackers or baguette slices, as well as fresh fruits or vegetables on the side.

Goat's cheese and tapenade crostini

Goats Cheese and Tapenade Crostini

Ingredients

• 15 pieces crostini (store-bought)
• 3 tbsp butter (softened)
• 2 tsp garlic (crushed)
• 1/4 cup goat's cheese (softened)
• 2 tsp honey (optional)
• 1/4 cup olive tapenade (store-bought)
• 6-7 pieces walnuts (crushed)
• Fresh thyme

Method

Pre-heat the oven to 180 degrees Celsius. Line the crostini on a baking tray. Mix together the butter and garlic and spread this on both sides of the crostini. Bake for 7-8 minutes until they are golden brown.

In the meantime, prepare the goat's cheese by adding honey to it. Mix well and set aside. Crush the walnuts and keep them aside.

Once the crostini has cooled down slightly, spread about 1/2 tsp of goat's cheese on each crostini, then top with 1/2 tsp olive tapenade and some crushed walnuts. Garnish with thyme and serve.

Tips

• You can make your own olive tapenade by mixing 18 medium-sized black olives, 16 green Manzanilla olives, 1 teaspoon of olive oil, 1 teaspoon of lemon juice, and 1 clove of garlic in a food processor.
• If you want to make the crostini from scratch, slice a French baguette into 1/2-ounce slices (about 1/2-inch thick). Pre-heat the oven to 400 degrees Fahrenheit, place the slices on a foil-lined baking sheet, and spray with cooking spray on both sides. Bake for 10-12 minutes until the edges are golden.

Brie and tapenade crostini

Ingredients:

• 1 large baguette, cut into even slices
• Extra-virgin olive oil, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 7-ounce Supreme Brie oval, sliced
• 1 1/2 cups pitted Kalamata olives, drained
• 1 1/2 tablespoons capers, drained
• 2 tablespoons coarsely chopped parsley
• 1 1/2 cloves garlic, chopped
• A pinch of kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil

Method:

• Add the olives, capers, parsley, garlic, salt, and pepper to a food processor and pulse 2 to 3 times, or until coarsely chopped.
• Drizzle over the olive oil and pulse 2 to 3 times more, scraping down the sides, until evenly combined.
• Set the broiler to low.
• On a baking sheet, lay out the baguette slices and drizzle with olive oil and season with salt and pepper on both sides.
• Broil until golden brown, 1 to 2 minutes per side.
• Remove from the oven and add a slice of brie to each slice of bread.
• Return to the oven and broil for 2 minutes more, or until the cheese is melted.
• Place the crostini on a serving platter and top each with a spoonful of tapenade.
• Serve any remaining tapenade in a bowl with crostini and/or crackers on the side.

Tips:

• You can prepare the tapenade in advance and store it in an airtight container in the refrigerator for up to 3 days.
• If you prefer a smoother tapenade, simply process the ingredients for a few seconds longer.
• For a more rustic presentation, you can tear the baguette into uneven pieces instead of slicing it.
• Feel free to experiment with different types of olives, such as green or black olives, to find your favourite combination.

Tapenade with mozzarella

Tapenade is a classic Mediterranean dish from Provence, a southeastern region of France that borders the Mediterranean Sea. It is made from black olives, but recipes have evolved over the years to include green and Kalamata olives, as well as other fruits and vegetables like sun-dried tomatoes and sweet onions.

Mozzarella is a versatile cheese that pairs well with tapenade. Here are some ways to incorporate mozzarella and tapenade:

Mozzarella di Bufala and Olive Tapenade Sandwich

This sandwich features creamy mozzarella di bufala, a dark tapenade made from black olives, capers, and anchovy, arugula, and preserved lemons. The spicy arugula leaves complement the salty-sour topping of preserved lemons. Fresh ciabatta bread is recommended to soak up the filling.

Bruschetta with Tapenade and Mozzarella

To make bruschetta with tapenade and mozzarella, start by dividing a baguette into four equal parts and roasting them in the oven. Spread each piece with your choice of tapenade and top with a slice of mozzarella. Add some finely chopped tomatoes on top of the mozzarella. Drizzle with olive oil and place under the grill for a few minutes to melt the cheese. Finish with a few drops of balsamic cream.

Olive Tapenade and Mozzarella Crostini

Crostini is another way to enjoy tapenade and mozzarella. Slice a baguette into even pieces, drizzle with olive oil, and season with salt and pepper. Broil the slices until golden brown, then add a slice of mozzarella to each and return to the oven until the cheese melts. Top each crostini with a spoonful of tapenade and serve with extra tapenade and crackers on the side.

Other Cheeses that Complement Tapenade

While mozzarella is a delicious pairing with tapenade, there are also several other cheeses that can be enjoyed with this Mediterranean spread:

• Parmigiano Reggiano
• Sheep's milk cheese
• Fresh mozzarella
• Roquefort Blue
• Soft goat cheese
• Herbed goat cheese

Tapenade with burrata and prosciutto crostini

Tapenade is a classic, salty appetizer from Provence, a southeastern region of France that borders the Mediterranean Sea. It pairs well with cheese, especially creamy cheeses like burrata. Burrata is a rich and creamy Italian cheese made from mozzarella that has been formed into a pocket and filled with a softer cheese curd and cream.

Ingredients:

• 12 baguette slices, 1/2-inch thick
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 garlic clove, halved crosswise (optional)
• 8 ounces burrata cheese, drained
• 6 slices prosciutto, halved
• 1/2 cup fresh basil leaves
• 6 cherry tomatoes, halved (optional)
• Balsamic glaze (optional)

Instructions:

Preheat your oven to 350° F. Place the baguette slices on a large rimmed baking sheet. Brush both sides of each slice lightly with olive oil and sprinkle with salt and pepper. Bake until golden brown, about 15 minutes, turning once. If desired, rub each slice with the garlic clove while still hot.

Halve the burrata cheese and then cut into 1/2-inch thick slices. Top each crostini with a piece of burrata, followed by a slice of prosciutto. If using, add a seared cherry tomato to each crostini. Finally, top with fresh basil and sprinkle with salt and pepper to taste. Drizzle with the remaining olive oil and balsamic glaze, if desired.

This elegant and simplified prosciutto appetizer combines fresh ingredients from Italy and is simple to make and simply delicious. It is perfect for serving guests or as a special appetizer for dinner at home.

Tapenade with ricotta

Tapenade is a classic Provençal dish from the southeastern region of France that borders the Mediterranean Sea. While the traditional tapenade is made from black olives, modern recipes have evolved to include other ingredients such as green and kalamata olives, sun-dried tomatoes, capers, and more.

When it comes to cheese, ricotta is an excellent pairing with tapenade, especially in crostini or pasta dishes. Here are some ideas and recipes for combining tapenade with ricotta:

Ricotta Olive Crostini

This recipe combines the creaminess of ricotta with the earthy flavours of olives and sun-dried tomatoes, resulting in a delicious and elegant appetiser.

Ingredients:

• 1 French baguette
• Salt and freshly ground black pepper
• 1/2 cup Kalamata olives, pitted
• 1/2 cup green olives, pitted
• 1/3 cup oil-packed sundried tomatoes
• 1 cup ricotta cheese
• 1 tablespoon chopped fresh sage

Instructions:

• Preheat your air fryer to 400°F or your oven to 350ºF.
• Slice the baguette on a bias into 1/2-inch slices.
• Brush one side of the bread slices with olive oil and season with salt and pepper.
• Toast the baguette slices in batches in the air fryer for 3 minutes, or in the oven for 10 to 12 minutes, until lightly browned.
• Combine the Kalamata olives, green olives, sundried tomatoes, capers, and lemon juice in a food processor and pulse until coarsely chopped. Drizzle with olive oil and season with pepper.
• In a separate bowl, whisk together the ricotta cheese, lemon zest, lemon juice, and fresh chopped sage until light and fluffy.
• Spread the whipped ricotta on the toasted baguette slices and top with the olive and sundried tomato tapenade. Garnish with a small sage leaf.

Tapenade Pappardelle with Ricotta

This recipe offers a quick and easy pasta dish for two, ready in just 15 minutes. It combines tapenade with ricotta for a creamy and flavourful pasta experience.

Ingredients:

• 150g dried pappardelle pasta
• 100g olives with rosemary and black pepper
• 1 large garlic clove
• 1 tablespoon rinsed capers
• 3 chopped sun-dried tomatoes
• Handful of chopped flat-leaf parsley
• 60ml extra-virgin olive oil
• 25g toasted pine nuts
• Fresh basil leaves

Instructions:

• Cook the pappardelle pasta in a large pan of salted boiling water according to the package instructions.
• Meanwhile, make the tapenade by blending the olives, garlic, capers, sun-dried tomatoes, parsley, and olive oil in a food processor until they form a coarse paste. Season with black pepper, salt, and lemon juice to taste.
• Drain the pasta lightly and toss it with the tapenade.
• Dot the pasta with ricotta, scatter with fresh basil leaves and toasted pine nuts, and mix gently before serving.

Ricotta and Olive Spread

This recipe offers a simple yet tasty combination of ricotta and olive tapenade, served with toasted bread triangles.

Ingredients:

• 8 slices of soy and linseed bread, crusts removed
• 250g low-fat ricotta
• 35g sun-dried tomatoes, chopped
• 50g Kalamata olives, pitted and chopped
• 1 garlic clove, crushed
• 1 tablespoon finely chopped fresh continental parsley
• 1 tablespoon fresh lemon juice
• Olive oil
• Salt and freshly ground pepper

Instructions:

• Preheat your oven to 180°C.
• Use a rolling pin to roll each slice of bread until thin, then cut each slice into 4 triangles.
• Place the bread triangles in a single layer on two baking trays and spray both sides lightly with olive oil.
• Bake for 10-12 minutes or until crisp and golden.
• In a small food processor, combine the ricotta, sun-dried tomatoes, olives, garlic, parsley, lemon juice, and olive oil. Process until finely chopped and well combined.
• Serve the toasted bread triangles with the ricotta and olive spread, seasoned with salt and pepper to taste.

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