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Goat Cheese Truffle W Green Tomato Marmalade & Tapenade

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 tablespoons 120ml Virgin olive oil

  2. 1 tablespoon 15ml Red onion - chopped

  3. 1/4" dice (medium)

  4. 8 Green plum tomatoes - (abt 1 1/2 lbs) - chopped

  5. 1/2" dice

  6. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

  7. 1/4 cup 49g / 1.7oz Sugar

  8. 2 tablespoons 30ml Salt

  9. 6 oz 170g Dry white wine

  10. 8 oz 227g Fresh soft goat cheese

  11. (preferably Coach Farm brand)

  12. 1/4 cup 10g / 0.4oz Chopped Italian flat-leaf parsley

  13. 4 tablespoons 60ml Freshly-ground black pepper

  14. 1/2 cup 118ml Tapenade (Black Olive Paste) - (see recipe)

  15. 2 tablespoons 30ml Paprika

Instructions Jump to Ingredients ↑

  1. In a large 12- to 14-inch saute pan heat the olive oil and saute 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.

  2. 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.

  3. 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 the paprika and serve.

  4. This recipe yields 4 servings.

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