🍽️ Marinated Goat Cheese with Crispy Garlic Bread and Tapenade

Name: Marinated Goat Cheese with Crispy Garlic Bread and Tapenade
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tsp fennel seeds; 1 dried chili pepper; 1 sprig rosemary; 1 organic lemon; 160 g goat cheese rounds (4 goat cheese rounds); 100 ml olive oil; 150 g whole wheat ciabatta (or whole wheat baguette); 1 garlic clove; 100 g black olives; 40 g capers (jar, drained); 1 anchovy fillet; salt; 50 g dried tomatoes (in oil); 1 sprig thyme

346 kcal · 30 min · 4 servings

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Ingredients

1 tsp fennel seeds
1 dried chili pepper
1 sprig rosemary
1 organic lemon
160 g goat cheese rounds (4 goat cheese rounds)
100 ml olive oil
150 g whole wheat ciabatta (or whole wheat baguette)
1 garlic clove
100 g black olives
40 g capers (jar, drained)
1 anchovy fillet
salt
50 g dried tomatoes (in oil)
1 sprig thyme

Instructions

1. Crush the fennel and chili pepper finely in a mortar.
2. Wash the rosemary and shake it dry.
3. Pluck the rosemary needles off and chop them coarsely.
4. Rinse the lemon under hot water and dry it thoroughly.
5. Grate the lemon zest finely.
6. Place the prepared spices and the cheese medallions into a clean, sealable jar.
7. Fill the jar with olive oil until the cheese is completely covered.
8. Seal the jar tightly.
9. Let the cheese medallions marinate in the refrigerator for at least two days.
10. Remove the cheese medallions from the oil before serving and let them drain well.
11. Warm the cheese medallions to room temperature before serving.
12. Slice the bread into very thin slices.
13. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan or gas mark 3).
14. Toast the bread slices in the preheated oven until crispy and brown.
15. Peel the garlic clove and halve it.
16. Rub the cut sides of the hot bread slices with the garlic.
17. Pit the olives.
18. Finely chop the olives and capers.
19. Sprinkle a pinch of salt over the anchovy fillets and crush them finely.
20. Drain the sun-dried tomatoes and catch the oil.
21. Dice the sun-dried tomatoes very finely.
22. Pluck the thyme leaves and chop them finely.
23. Place all chopped ingredients into a small bowl.
24. Squeeze out one teaspoon of lemon juice.
25. Stir the lemon juice and one tablespoon of tomato oil into the ingredients.
26. Mix everything into a uniform tapenade.
27. Spread the tapenade over the garlic bread slices.
28. Place the drained cheese medallions on a plate.
29. Serve the cheese medallions together with the spread bread slices.

Nutrition per serving

kcal: 346
Protein: 10 g · Fett/Fat: 23 g · Carbs: 22 g