Mario Batalis Goat Cheese And Green Olive Truffles Recipes

Steps:

• Line a baking sheet with parchment.
• Add the goat cheese, sour cream and salt to the bowl of a food processor and process until smooth, about 30 seconds. Using a tablespoon, scoop out some of the mixture and roll it into a ball to form a truffle. Place on the prepared baking sheet and repeat until you have 24 truffles. Transfer to the freezer to firm up, about 10 minutes.
• Put the dill and sesame seeds into separate small bowls. Mix the walnuts and cherries in a third small bowl.
• Roll 8 of the cheese balls in the dill, 8 in the sesame seeds and 8 in the walnut and cherry mixture. Transfer the truffles to a serving platter. Insert a pretzel stick into each truffle. If making ahead of time, cover and refrigerate the balls without the pretzel sticks, then insert the sticks right before serving.

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
• Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

Steps:

• In a small bowl, beat cheeses, garlic, lime zest, oil, chili powder and pepper flakes until blended. Stir in onion and cilantro. Refrigerate 1 hour or until firm., With a small melon baller, scoop out avocado balls onto a baking sheet; sprinkle with lime juice. Shape 1-1/2 teaspoons cheese mixture around each ball, then roll in pumpkin seeds. Place on a waxed paper-lined baking sheet. Refrigerate until serving. If desired, serve with pretzel sticks.

Steps:

• 1. Roll goat cheese into four pieces roughly the size of golf balls 2. Roll balls in olive pesto, tapping and rolling so that pesto adheres in thin layer 3. Roll olive pesto coated goat cheese balls in a plate covered with chopped parsley, until coated. Set "truffles" aside. 4. Bring 2 quarts of water to boil 5. Drop squash cubes into boiling water and cook until soft yet still firm (about 3 - 4 minutes). Drain in a colander over sink and refresh with cold water until cool. 6. Toss squash cubes with EVOO, balsamic vinegar, scallions, mustard seeds. Season to taste with salt and pepper. 7. Divide and arrange squash salad n center of four plates. Place one goat cheese truffle in center of each plate and drizzle with olive oil if desired.