- 1 teaspoon
dried Chile pepper
- 1 sprig
goat cheese disk (each about 40 grams)
- ½ cup
- 5 ounces
Whole-grain ciabatta (or whole-grain baguette)
- 4 ounces
- 1 ounce
Caper (from a jar, drained)
- 2 ounces
Sun-dried tomatoes (in oil)
- 1 sprig
Crush fennel seeds and dried chile in a mortar.
Rinse rosemary, pat dry, pluck needles and coarsely chop. Rinse lemon in hot water, wipe dry and finely grate zest.
Place goat cheese disks, crushed fennel seeds and chile, chopped rosemary and lemon zest in a sealable jar.
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.)
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.
Peel and halve garlic clove and rub onto the toasted bread slices.
Pit the olives. Coarsely chop the olives and capers.
Sprinkle anchovy fillets with salt, then mash with a fork to a paste.
Drain and finely dice the sun-dried tomatoes. Reserve the oil.
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.
Stir 1 tablespoon reserved sun-dried tomato oil with lemon juice. Drizle over bread slices.
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.)