Appetizers and Hors d'Oeuvres

Mario Batali's Goat Cheese and Green Olive Truffles with Butternut Squash

Save Recipe

About This Recipe

This recipe appears in:

12 ounces fresh, soft goat cheese such as Coach Farm
2 bunches flat leaf parsley, finely chopped to yield 1/2 cup to spread on plate
1 cup green olive pesto to spread on plate
1 medium butternut squash, peeled, seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 cup extra virgin olive oil plus 1/4 cup
1/4 cup balsamic vinegar
2 scallions, thinly sliced from white to green
1 tablespoon black mustard seeds
salt
freshly ground pepper

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 a thin layer.
3

Roll olive pesto-coated goat cheese balls in a plate covered with chopped parsley, until coated. Set these goat cheese "truffles" aside.
4

Bring two quarts of water to a 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 extra virgin olive oil, balsamic vinegar, scallions, mustard seeds. Season to taste with salt and pepper.
7

Divide and arrange squash salad in center of four plates. Place one goat cheese "truffle" in center of each plate and drizzle with 1 tablespoon extra virgin olive oil and serve.