Instructions: 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.

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.

This recipe yields 4 servings.

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