On the 19 Menu

Goat Cheese Tapenade

Oven baked ciabatta brushed with pesto oil, with warm truffle goat cheese and olive + tomato tapenade


  • One loaf of ciabatta bread from Natures Oven
  • Pre-score ciabatta bread lengthwise
  • Basil oil brushed on top of ciabatta
  • Grana Padano parmesan sprinkled on basil oil
  • Ramekin of local goat cheese and truffle spread
  • Ramekin of house made olive and tomato tapenade
  • Seasoned arugula tossed in olive oil to finish
  • Large rectangle plate

Method of Preparation:

Step 1: Pre-score ciabatta loaf and brush with basil oil, finish with grated grana padano parmesan

Step 2: Bake with a ramekin of local goat cheese and truffle spread at 400 f

Step 3: Carefully plate golden brown ciabatta loaf and both ramekins

Step 4: Toss arugula with olive oil and season, garnish on top of loaf