Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      tablespoons   virgin olive oil
   1      medium        red onion -- chopped 1/4" dice
   8                    green plum tomatoes - -- (abt 1 1/2 lbs),
                        -- chopped 1/2" dice
     1/2  teaspoon      crushed red pepper flakes
     1/4  cup           sugar
   2      tablespoons   salt
   6      ounces        dry white wine
   8      ounces        fresh soft goat cheese -- preferably coach
                        farm
     1/4  cup           chopped Italian flat-leaf parsley
   4      tablespoons   freshly-ground black pepper
     1/2  cup           tapenade -- (black olive paste),
                        -- see * note
   2      tablespoons   paprika

Preparation:

* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection. 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 the paprika and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5623)