April 8, 2026 | by EASTON GILOWSKI
This is the appetizer that will have everyone asking for the recipe before they've even sat down. Creamy, tangy whipped goat cheese topped with a warm, garlicky olive tapenade, served alongside golden toasted baguette. It comes together in under 30 minutes and looks like something straight off a restaurant charcuterie board.
INGREDIENTS
Whipped Goat Cheese:
- 1 baguette
- 1 log goat cheese
- 3 tbsp fresh lemon juice
- 1 lemon, zested
- 1/2 tsp 5 Mushroom Blend
- Salt and pepper to taste
Warm Olive Tapenade:
- 1/3 cup olive oil
- 4 garlic cloves, minced
- Pinch of dried oregano
- Pinch of chili flakes
- Handful of Kalamata olives, minced
- Handful of green olives, minced
Garnish:
- Fresh chives, minced
- Fresh cilantro
DIRECTIONS
Toast the Baguette: Slice your baguette into rounds, brush generously with olive oil, and sprinkle with salt. Bake at 375F for 15 minutes until golden and crisp. You want a good crunch to stand up to all that creamy topping.
Whip the Goat Cheese: Add your goat cheese to a bowl and whip with a hand mixer until smooth and fluffy. Add the fresh lemon juice and zest, then season with salt and pepper to taste. Mix in 5 Mushroom Blend for an earthy depth that takes this dip to another level.
Make the Warm Olive Tapenade: In a frying pan over medium heat, warm the olive oil with the minced garlic, dried oregano, and chili flakes. Let it sizzle until fragrant, about 2 to 3 minutes. Add the minced Kalamata and green olives and stir until everything is coated in that gorgeous garlicky oil and warmed through.
Assemble and Serve: Spread the whipped goat cheese generously onto a plate or shallow bowl. Spoon the warm olive tapenade right over top, letting it pool into every edge. Finish with a scatter of minced fresh chives and cilantro. Serve immediately with your toasted baguette, fresh sourdough, or crackers.
