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- Dish type
- Starters with cheese
- Goat's cheese starters
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.
2 people made this
- 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
- freshly ground black pepper
- 200g fresh goats cheese
MethodPrep:15min ›Cook:10min ›Extra time:4hr › Ready in:4hr25min
- 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.
- 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,
- Arrange goats cheese on a serving plate and spread with the tapenade. Serve with crackers.
Reviews & ratingsAverage global rating:(3)
Balsamic onion, goats' cheese and rocket tart
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- 1 cup chopped dried figs
- ½ cup water
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ⅔ cup chopped kalamata olives
- 2 cloves garlic, minced
- salt and pepper to taste
- ⅓ cup chopped toasted walnuts
- 1 (8 ounce) package cream cheese
Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
To toast walnuts, heat oven to 350 degrees F (175 degrees C). Place nuts in a single layer on a baking sheet. Bake for 10 minutes, or until lightly browned and fragrant.
What The CookAny meal that can be cooked in one pan is a winner for me because, honestly, who likes washing up? But aside from the practicality, there's something wonderful about all the flavours in a recipe all mixing together in one pan and then presenting that pan to the table for everyone to dig into. The recipe below is to serve two people but it is easily doubled or even tripled to create a fantastic family dish.
The flavours here are simple, indeed there are only a handful of ingredients, and the taste is certainly Mediterranean with salty black olives, fresh, ripe tomatoes and fragrant basil as well as rich olive oil and tangy red wine vinegar. Perfectly balanced and quick to make, this is the ideal midweek meal.
Steamed White Fish with Rice, Black Olive Tapenade, Basil and Tomatoes
150g basmati rice
2 heaped teaspoons black olive tapenade
200g ripe cherry tomatoes
½ a bunch of fresh basil, (10g)
½ tbsp olive oil
½ tbsp red wine vinegar
2 white fish fillets, such as haddock, skin off, pin-boned, from sustainable sources
In a large shallow casserole pan on a high heat, mix the rice with the tapenade, then pour over 300ml of water. Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with the olive oil and red wine vinegar. Taste, season to perfection with sea salt and black pepper, and tear in the basil leaves.
Place the fish in the pan, pushing the fillets into the rice. Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 5 minutes until all the liquid has evaporated. Serve in shallow bowls with a good glass of wine.
Party Food Ideas Recipe
Kick your party off in the best possible way with some of these delightful little party nibbles that only take minutes to throw together and will really set you aside!
This lovely crostini platter will really make your party extra special. They couldn't be easier to make and add a touch of class to any drinks gathering.
Click through to see our easy party food ideas.
Wine Cheese Combination
As you can see, what cheese you serve with your olives and wine will definitely impact the wine pairings you choose. There are general rules of thumb that you can follow.
For instance, when in doubt, white wines are best, as they pair more easily with cheeses and olives than red wine. Similarly, “pressed” or hard cheeses are easier to pair than soft cheeses, although a strong, sharp hard cheese and a tannic red wine will stand up to each other.
For goat cheeses and for other soft cheeses, whether with a natural or washed rind, consider refreshing white wines, as the acidity will help cleanse your palate, or a sparkling white wine. Similarly, if you choose sweeter cheeses and olives to serve, don’t pick too aggressive of a red wine, as it will taste too tart in comparison. Instead opt for a semi-dry wine, or even a dessert wine.
Goat cheese is crazy versatile and can really take both sweet and savory appetizers over the top! It’s full of flavor and pairs marvelously with so many delicious fruits, nuts, sauces, and herbs. We love it every which way!
Goat cheese our go to base for quick and easy appetizers, and for good reason too. Most of these easy vegetarian goat cheese appetizers can be made in less than 15 minutes!
1. Cranberry Goat Cheese Log with Walnuts, Pecans, and Parsley
This festive holiday appetizer is sure to please a crowd it’s quick, easy, and delicious!
Of course you don’t need to wait until Christmas or Thanksgiving to make this tasty cranberry goat cheese log. Serve it up all season long for any and every party and potluck that comes your way.
2. Herbed Goat Cheese Stuffed Mushrooms
These herbed goat cheese stuffed mushrooms are piled high with savory whipped goat cheese, spiked with fresh herbs, and drizzled with a sweet + savory balsamic reduction to make them over-the-top delicious.
3. Mini Candied Pecan Cranberry Goat Cheese Balls
Quick, easy, and totally delicious, these Mini Candied Pecan Cranberry Goat Cheese Balls make a tasty party appetizer for fancy yet fuss-free entertaining! Ready in 15 minutes and perfect for topping crackers and crostini.
4. Honey, Apricot, and Almond Goat Cheese Spread
This super simple cheese spread fits the bill. It’s creamy, cheesy, sweet, and salty… perfecto! I have a total weakness for pairing creamy goat cheese with sweet sticky preserves and toasty almonds.
It’s downright heavenly spread on crackers, bagel chips, fresh apple and pear slices, and fresh flaky croissants.
5. Goat Cheese Stuffed Tomatoes
Say hello to the easiest appetizer ever! These 6-ingredient herbed Goat Cheese Stuffed Tomatoes are healthy, delicious, and a total breeze to throw together.
Seriously these are SO FLIPPING GOOD! I won’t even try to act like I didn’t eat the entire tray in a sitting. My photo shoot with this awesome app lasted a full 5 minutes before I tossed my camera aside and stuffed face.
6. Baked Goat Cheese Balls
These honey drizzled crispy goat cheese balls are baked instead of fried and make a fabulous appetizer and salad topper!
7. Honey Goat Cheese and Raspberry Phyllo Cups Appetizer
These Honey Goat Cheese and Raspberry Phyllo Cups are perfectly portioned and couldn’t be easier to make! This delicious, no-fuss dessert is by Danae @ Recipe Runner and makes a great appetizer for showers, parties, and more!
8. Maple Pecan Goat Cheese Log
The combination of tangy, creamy goat cheese with sweet sticky honey and maple syrup is divine. Factor in the crispity crunch of the candied pecans and the teeny kiss of mint and I pretty much can’t stop myself for diving in for more!
9. Whipped Honey Goat Cheese Crostini with Strawberry Sauce
Get ready to step up your brunch game with this delicious recipe. This sweet snack is quick, easy, and positively delicious!
I think this year I may even try it as a baked oatmeal spread – I’ll let you know how it turns out!
If you get a chance to try these tasty goat cheese appetizer recipes, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Goat Cheese and Kalamata Olive Crostini
When I think of Weekend Football, hearty appetizers come to mind. To me a good-sized piece of crostini is like eating a mini sandwich. Except you get to see what you are eating and I fill up quickly on just 3 or 4 of these – okay maybe 5 or 6, cuz I like them.
I have a reputation for not being able to keep anything green alive (although green happens to be my favorite color). I purchased one of those bags of fresh “living” basil that has roots and dirt attached and sits in a plastic bag. This I knew would not be difficult to keep alive so quickly brought it home and placed it in a tall glass on my kitchen window ledge. Needless to say I was pretty self-satisfied that I had a “live” plant that I could count on being around for a couple of months or so. I didn’t realize I was supposed to take it out of the plastic and water it weekly. I went to get some fresh basil this week to make pesto, and found the leaves had turned black. Imagine that! Thursday was garbage day – and the basil found itself a new home. So in making this recipe I went to buy basil leaves in one of those sleek packs of pre-picked basil, but instead found a little container of “lightly” dried basil, that you keep in the fridge once you have opened it – and it keep for about 4 weeks. My kind of gardening!
Baguette cut into thin slices, on cookie sheet, with a little olive oil drizzled on top.
A handy-size container of “lightly” dried basil so I have it when I need it.
3/4 cup greek pitted Kalamata Olives
1 Garlic Clove, cut in half
Basil (fresh or lightly dried)
True Lime (this is a pulverized dried lime)
Goat Cheese and Kalamata Olive Crostini
Preheat oven to 400 degrees
1. Slice baguette into 24 thin slices. Place on cookie sheet and drizzle olive oil over the bread. Put in oven and bake for about 10 minutes till golden brown.
2. Mix softened cream cheese and goat cheese with a fork in small bowl, till creamy.
3. Remove toasts from oven and rub cut garlic clove across them.
4. Rough chop the olives and tomatoes (drain tomatoes as you chop). Add both to a bowl and pour small amount of olive oil, the Greek honey, and mix well. The honey will cut some of the brininess of the Kalamata olives.
5. Spread cheese mixture on the toasts, and top with heaping spoonful of tomato/olive mixture on top. Sprinkle chopped basil on top and teeny amount of True Lime, and serve.
Black olive and date tapenade on goats cheese recipe - Recipes
The best option would be a good, organic sourdough (even better if you can find a rye, spelt or brown version). These tend to have a lower glycaemic index than normal bread, and the fermentation process can increase the amount of minerals we are able to absorb from the bread. Plus, it makes fantastic toast!
If you are gluten free my personal favourites are made by Biona (either their millet or buckwheat which is available in most major supermarkets, or a loaf from Good Grain Bakery and Food For Life . The only caveat is that it does need to be toasted well first.
Alternatively, I often make a quick gluten-free loaf myself (which I then allow to cool completely, slice, and freeze ready for more toasting at a later date) these are often simpler and quicker to make than normal bread, as they do not need kneading. Why not try my fragrant Carrot & Carroway Loaf , or my shocking pink Beetroot & Walnut Soda Bread ?
1. Smashed Minty Peas and Prosciutto
- 2 cups (240g) frozen petit pois or peas
- 1 tbsp chopped fresh mint
- pinch of salt
- 1 tsp lemon juice
- splash of extra virgin olive oil
- a few slices of prosciutto or Parma ham
Bring your peas or petit pois to the boil for 1 minute, then drain and tip into a bowl, then mash the peas together with the remaining ingredients (except the prosciutto) and season to taste.
Spread generously onto your toasts, and serve with a few slices of prosciutto on top.
2. Olive tapenade, Cherry tomatoes and Feta with Mixed Seeds
- 150g pitted Kalamata olives
- 1 small clove garlic
- zest of half a lemon
- 3 sprigs of thyme, leaves only
- 3 anchovy fillets – optional
- 1 tbsp extra virgin olive oil
- 1 tbsp water
In a small food processer (or large pestle and mortar), combine all the tapenade ingredients together until smooth and pour a thin layer of olive oil across the top (this will keep for 7 days in the fridge if you pop it into an airtight container). To make up the toasts, spread a layer of olive tapenade over your toast, top with the diced feta, cherry tomatoes and a sprinkle of mixed seeds.
3. Oven Roasted Pepper Strips, with Goats’ Cheese and Toasted Pine Nuts
- 1 yellow pepper, sliced into strips
- 1 orange pepper, sliced into strips
- a drizzle of light olive or coconut oil
- 2-3 slices of goats’ cheese
- 2 tbsp toasted pine nuts
Pre-heat the oven to 220/200fan, toss the pepper strips in the oil and scatter onto a baking tray. Roast for 15 minutes, or until soft. If you are toasting your own pine-nuts, place them in the same oven for 4-6 minutes until golden, keep a close eye on the, as they turn quickly. To assemble, tumble your roasted pepper strips onto the toast, add a few slices of goats’ cheese and put it all under a hot grill for a minute. Before serving, sprinkle with the toasted pine nuts and add a generous grind of black pepper.
4. Poached Trout, Cucumber, Avocado, Radish and Chives
I use smoked trout for this recipe when I can find it, but do check the packaging as some may have added sugar. If you can’t find trout, you could always substitute it for a small fillet of salmon or even mackerel. Oily fish like these are full of healthy and essential omega-3 fatty acids: we should ideally be aiming to have at least one portion a week. For more information, take a look at my blog article on Oily Fish.
- 1 fillet of trout
- 1/4 avocado, roughly chopped
- squeeze of lemon juice
- 3 radishes, finely sliced
- 6 slices of cucumber
- 1 tsp chopped chives
If you are poaching your own fillet (rather than using a ready-cooked or smoked one), place it in a frying pan, just large enough for the fillet to lay flat – cover the fish with cold water and bring it to the boil. Once boiling, immediately turn down the heat and simmer for a few minutes (between 1-6 depending on the thickness of your fillet). It is done when it is just opaque all the way through. Lift out gently and allow to cool. When you are ready to serve, mash the avocado with a squeeze of lemon juice and salt, spread this onto you toast, topped with the radish, cucumber, flakes of trout and finally a sprinkle of chives.
Al Fresco Burgers
In a large bowl combine the ground veal with garlic, parsley, oregano, feta cheese, potato starch and olive oil. Season to taste with salt and freshly ground black pepper. Divide the veal burger mixture into 4 equal parts and form into ball. Gently press to flatten but keeping the burgers at least 2 inches thick. Cover and refrigerate for minimum 1 hour to allow the burgers to rest.
Prepare Black Olive Tapenade
In a food processor place the black olives, garlic, anchovy, oregano, lemon juice, green onion and olive oil. Place lid and pulse to chop olives. Transfer mixture to a bowl and season to taste with salt and freshly ground black pepper. Cover and refrigerate until needed.
Prepare the Tzatziki
In a small bowl combine Greek yogurt, garlic, grated cucumber, lemon juice and parsley. Season to taste with salt and freshly ground black pepper. Cover and refrigerate until needed.
Fire up your grill to medium heat 350-450°F (177-230°C).
Remove grilling plank from water and pat dry with paper toweling. Brush topside of plank with a little olive oil, this will help keep the burgers from sticking to the wood. Place burgers onto grilling plank, evenly spaced. Place plank on grill, close lid and plank smoke the burgers for 20 minutes, checking to ensure that your plank does not catch fire. Note if the plank catches fire, reduce heat, spritz plank with a little water to douse the flames. Continue to smoke.
Using a spatula remove the burgers from the plank and place directly onto hot grill to sear and char the burgers for 5 to 8 minutes until burgers are fully cooked (internal 160°F/71°C).
Top each burger with a heaping tablespoon (15 mL) of black olive tapenade and place a sliced of soft goats’ cheese on top and keep warm on the grill.
Toast pita and then smear it with tzatziki and add some lettuce. Top with veal burger, drizzle with olive oil. Serve immediately.