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Tuscan Truffles

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    3 dozen

Ingredients

  • 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 zest
  • 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

Directions

  • Combine the first 11 ingredients until well blended. Shape into 36 balls; roll in pine nuts. Refrigerate, covered, until serving.
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.
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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Reviews

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Average Rating:
  • gigiatl
    Jun 22, 2020

    These are so very delicious...such a creative combination of ingredients! A real winner Roxanne!

  • Diane
    Jul 30, 2018

    Wonderful! Loved the combination of flavors!