EatSmarter exclusive recipe

Goat Cheese Medallionswith Olive and Sun-dried Tomato Tapenade

Goat Cheese Medallions - Goat Cheese Medallions - Great for parties or a light meal
Goat Cheese Medallions - Great for parties or a light meal


Calories:346 kcal
Preparation:20 min
Ready in:2910 min
1 serving contains (Percentage of daily recommendation)
Calories346 kcal(17%)
Protein10 g(20%)
Fat23 g(29%)
Carbohydrates22 g(8%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe development: EAT SMARTER


For servings

1 teaspoonFennel seed
1dried Chile pepper
1 sprigRosemary
4goat cheese disk (each about 40 grams)
½ cupsOlive oil
5 ouncesWhole-grain ciabatta (or whole-grain baguette)
1Garlic clove
4 ouncesBlack olives
1 ounceCaper (from a jar, drained)
1Anchovy fillet
2 ouncesSun-dried tomatoes (in oil)
1 sprigThyme

Kitchen Utensils

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


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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.)


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