Black olive and date tapenade on goats cheese

    4 hours 25 min

    This is a twist on the classic French black olive tapenade. It is spread on fresh goats cheese for an easy but delicious party food.

    3 people made this

    Serves: 6 

    • 200g dried dates, pitted and chopped
    • 120ml water
    • 1 tablespoon olive oil
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon crumbled dried rosemary
    • 1 teaspoon crumbled dried thyme
    • 1 pinch cayenne pepper
    • 100g Kalamata olives, pitted and chopped
    • 2 garlic cloves, minced
    • salt
    • freshly ground black pepper
    • 200g fresh goats cheese

    Prep:15min  ›  Cook:10min  ›  Extra time:4hr  ›  Ready in:4hr25min 

    1. Bring dates and water to the boil in a small saucepan. Simmer till the water has evaporated and the dates are soft. Remove from the hob.
    2. In a bowl stir olive oil, vinegar, herbs, cayenne, olives and garlic till well combined. Season to taste with salt and pepper. Chill for 4 hours or better even overnight,
    3. Arrange goats cheese on a serving plate and spread with the tapenade. Serve with crackers.

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