Fromage de chèvre frais à la tapenade (Languedoc Sun N°23)

Fromage de chèvre frais à la tapenade

This recipe was kindly given by Isabelle, Villeneuve les Avignon


1 fresh goat’s cheese (chèvre frais) Petit Billy or some small Chèvre Cuisine
Black tapenade
Toasted bread
Olive oil
Herbes de provence


Slice your cheeses into 2 halves.
Put a a thick layer of tapenade on the first half of the cheese, cover it with the other half - springle the herbes de provence on the top and spray some olive oil on top.
Serve it with nice toasted bread and salad.