1 Small bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Sieve, 1 Mortar, 1 canning jar, 1 Measuring cups, 1 Fork
1 Crush fennel seeds and dried chile in a mortar.
2 Rinse rosemary, pat dry, pluck needles and coarsely chop. Rinse lemon in hot water, wipe dry and finely grate zest.
3 Place goat cheese disks, crushed fennel seeds and chile, chopped rosemary and lemon zest in a sealable jar.
4 Pour in enough olive oil to cover cheese, then cover with lid and let marinate in refrigerator for at least 2 days. (Let come to room temperature before serving.)
5 Very thinly slice the bread and toast in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown.
6 Peel and halve garlic clove and rub onto the toasted bread slices.
7 Pit the olives. Coarsely chop the olives and capers.
8 Sprinkle anchovy fillets with salt, then mash with a fork to a paste.
9 Drain and finely dice the sun-dried tomatoes. Reserve the oil.
10 Rinse thyme, shake dry, pluck leaves and finely chop. In a small bowl, combine thyme with olives, capers, anchovy paste and sun-dried tomatoes. Squeeze 1 teaspoon lemon juice and place in another bowl.
11 Stir 1 tablespoon reserved sun-dried tomato oil with lemon juice. Drizle over bread slices.
12 Remove room-temperature goat cheese disks from marinade and drain well. Serve with toasted bread slices and tapenade. (Marinated goat cheese will keep in a tightly sealed container for up to 2 weeks in the refrigerator.)