Goat Cheese Truffle with Green Tomato Marmalade and Tapenade
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Ingredients
| 8 tbsp. | virgin olive oil | | 1 | md. red onion, chopped into 1/4-inch dice | | 8 | green plum tomatoes chopped into 1/2-inch dice | | 1/2 tsp. | crushed red pepper flakes | | 1/4 cup | sugar | | 2 tbsp. | salt | | 6 | fl. oz. dry white wine | | 8 parts | fresh soft goat cheese | | 1/4 cup | chopped Italian flat-leaf parsley | | 4 tbsp. | freshly ground black pepper | | 1/2 cup | Tapenade (Black Olive Paste -- see recipe elsewhere) | | 2 tbsp. | paprika |
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Instructions
In a large 12- to 14-inch sauté pan heat the olive oil and sauté the onion and tomatoes over medium heat for 10 to 12 minutes, until softened but not browned. Add red pepper flakes, sugar, salt and wine, bring to a boil and simmer for 20 to 25 minutes until the mixture becomes porridge-like. Set aside.
Form the goat cheese into 4 balls. Roll each ball sequentially in the chopped parsley and then the black pepper, pressing lightly so first the parsley and then black pepper adhere nicely. Set aside.
In the center of 4 plates, place one quarter of the green tomato marmalade. Set a goat cheese truffle on top. Spoon some of the Tapenade over each truffle, sprinkle rim of plate with the paprika and serve.
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