ISO Two Recipes....
One is for a dense fruit and nut bread to pair with cheeses for a cheese plate; the other is for a savory cake that can be cut into fingers or cubes and served with an apertif. I have had both in France and sometimes I find the former in nice restaurants when I order cheese in lieu of dessert.
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http://www.food52.com/recipes/15772_savory_olive_cake
So, variety is an answer (but probably not what you are looking for).