Go to the Globe and Mail homepage

Jump to main navigationJump to main content

(Adriano Valentini)
(Adriano Valentini)

Goat cheese biscuits with olive tapenade Add to ...

Serve these as a nibble before dinner or with tapenade as an hors d'eouvre

  • Servings: 4

Goat cheese biscuits

1/2 cup flour

1/4 cup butter, diced

½ cup soft goat cheese

½ teaspoon salt

½ teaspoon chopped fresh thyme or pinch dried

¼ teaspoon chopped fresh sage or pinch dried


1/2 cup pitted black olives

2 tsp drained capers

1 clove garlic, chopped

1/4 tsp dried thyme

1/2 tsp freshly ground pepper

4 anchovy fillets, drained and rinsed

1/4 cup olive oil

1 tbsp lemon juice, or to taste


Goat cheese biscuits

Preheat oven to 350 F

Add flour and butter to food processor. Crumble goat cheese and add into processor along with salt, thyme and sage. Pulse food processor until everything is combined and looks like coarse breadcrumbs.

Place in bowl and combine into a ball. Chill 30 minutes. Roll out about ¼-inch thick. Cut 3-inch rounds, re-rolling scraps until you have four biscuits. Place biscuits on ungreased cookie sheet.

Bake for 15 to 18 minutes or until golden. Cool on a rack. Serves 4


Add olives, capers, garlic, thyme, pepper and anchovies to the bowl of a food processor. Turn the processor on and pour the olive oil down the feed tube. Process until the mixture is smooth. Stir in the lemon juice and more olive oil if the mixture is too thick. Refrigerate.

Next story




Most popular videos »

More from The Globe and Mail

Most popular