Olive and rosemary dampers

Olive and rosemary dampers

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  • Makes 4 medium sized dampers
  • Easy
  • 10 minutes
  • 30 to 45 minutes
  • Jordan Chenin Blanc 2006


  • 2 x 100 g chevin or cream cheese
  • 2 cups double-thick cream
  • 2 eggs
  • 240 g self-raising flour
  • 1 cup kalamata olives, pitted
  • 1 T rosemary, chopped, plus 4–5 sprigs
  • extra, for garnishing
  • egg wash
  • Maldon sea salt
  • onion chutney mixed with chopped olives, for serving

Cooking Instructions

Preheat the oven to 200ºC.
Combine the cheese, cream and eggs until smooth. Add the flour, olives and rosemary then lightly combine to make a soft dough. Be careful not to overwork.
Fill small, ovenproof containers or cups three quarters full with dough. Garnish with the extra rosemary. Brush with egg wash and sprinkle with the Maldon sea salt.
Bake until golden brown. Cool slightly before serving with a soft cheese such as Chavroux and the chutney.
Cook’s note: To make the egg wash, beat 1 egg with a little water.

Per serving: 4905.2kJ, 17.1g protein, 100.8g fat, 52.1g carbs

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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