Tuscan Truffles
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 3 dozen.
For holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. —Roxanne Chan, Albany, California
Ingredients
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2 logs (4 ounces each) fresh goat cheese
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1 carton (8 ounces) mascarpone cheese
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6 tablespoons grated Parmesan cheese
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3 garlic cloves, minced
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1-1/2 teaspoons olive oil
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1-1/2 teaspoons white balsamic vinegar
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3/4 teaspoon grated lemon zest
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3 ounces (6 tablespoons) chopped prosciutto
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3 ounces (6 tablespoons) finely chopped dried figs
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3 tablespoons minced fresh parsley
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1/4 teaspoon pepper
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1 cup pine nuts, toasted and chopped
Directions
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1.
Combine the first 11 ingredients until well blended. Shape into 36 balls; roll in pine nuts. Refrigerate, covered, until serving.
Nutrition Facts
1 appetizer: 80 calories, 7g fat (3g saturated fat), 15mg cholesterol, 90mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.
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