Tuscan Truffles Recipe
Tuscan Truffles Recipe photo by Taste of Home
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For holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. The creaminess comes from mascarpone and goat cheese. —Roxanne Chan, Albany, California
TOTAL TIME: Prep: 25 min. + chilling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 36 servings


  • 2 logs (4 ounces each) fresh goat cheese
  • 1 carton (8 ounces) mascarpone cheese
  • 6 tablespoons grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons white balsamic vinegar
  • 3/4 teaspoon grated lemon peel
  • 3 ounces (6 tablespoons) chopped prosciutto
  • 3 ounces (6 tablespoons) finely chopped dried figs
  • 3 tablespoons minced fresh parsley
  • 1/4 teaspoon pepper
  • 1 cup pine nuts, toasted and chopped

Nutritional Facts

1 appetizer: 80 calories, 7g fat (3g saturated fat), 15mg cholesterol, 90mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.


  1. Combine the first 11 ingredients until well blended. Shape into 36 balls; roll in pine nuts. Refrigerate, covered, until serving. Yield: 3 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Tuscan Truffles in Taste of Home December 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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