Citrus and Green Olives with Goat Cheese

Citrus and Green Olives with Goat Cheese recipe
Photo: Lennart Weibull
Total Time:
25 mins
4 to 6 Serves

For the appetizer equivalent of a trip to Sicily, drizzle this platter of briny green olives and juicy winter citrus with olive oil, salt, and pepper. Then, simply spread slices of toasted rustic bread with tangy goat cheese, and have guests pile on the bounty.


  • 2 pounds mixed oranges and tangerines, such as Cara Cara, satsuma, mandarin, and blood orange, peeled

  • Flaky sea salt and freshly ground pepper

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • ¾ cup mixed green olives, such as Cerignola and Castelvetrano

  • 4 ounces goat cheese, room temperature

  • 12 (½-inch-thick) slices rustic Italian bread


  1. Preheat broiler. Remove any white pith remaining from peeled fruit and cut into thin rounds or pull-apart segments (or a combination of the two); arrange on a platter. Season with salt and pepper and drizzle generously with oil; nestle olives in among them.

  2. In a small bowl, beat together goat cheese and oil; season with salt. Transfer to a serving bowl, drizzle with more oil, and sprinkle with salt and pepper. Place bread on a rimmed baking sheet and drizzle both sides with oil. Broil, flipping once, until charred in spots and crisp, about 1 minute. Serve citrus, olives, and goat-cheese mixture with bread alongside.

Cook's Notes

Use a rich, fruity olive oil of good quality to balance the punchy flavors of citrus, olives, and goat cheese.

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