Crostini with Goats’ Cheese and Chocolate Tapenade

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Preparation info

  • Makes about

    30 pieces

    • Difficulty


Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

This recipe has been made many times and shared with friends and colleagues around the world. It is based on the Claudia Roden’s olive toasts – classic Mediterranean antipasti. I don’t normally tell anyone about the chocolate until they have tasted these crostini, as it is hard to discern the flavour, but it definitely adds something.


  • 25 g real dark chocolate, melted
  • 150 g pitted ripe black olives (buy 300 g if you are pitting them yourself)
  • 5 preserved anchovy fillets, drained and chopped
  • 1 large garlic clove, chopped
  • 2 tbsp capers, drained and excess vinegar squeezed out
  • 5 tbsp good-quality extra-virgin olive oil
  • 2 tbsp rum (optional)
  • some chopped fresh chilli (optional)
  • French baguette or Italian ciabatta, for toast
  • 225 g fresh soft goats’ cheese
  • cayenne pepper, for sprinkling
  • a few sprigs of parsley or dill (optional)


Put all the ingredients except the bread, goats’ cheese, cayenne pepper and herbs in the food processor and pulse them until everything is mixed, but still retains some texture. Make the toasts as described on the previous page and allow to cool on a wire rack. Just before serving, spread the tapenade on the toasts, then place a thin slice of goats’ cheese on top and finish with a sprinkle of cayenne pepper and a herb leaf.

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