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 TimePrep: 25 min. + chilling
- 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
- Combine the first 11 ingredients until well blended. Shape into 36 balls; roll in pine nuts. Refrigerate, covered, until serving.
Editor's NoteTo 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 Facts1 appetizer: 80 calories, 7g fat (3g saturated fat), 15mg cholesterol, 90mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.
Originally published as Tuscan Truffles in Taste of Home December 2016
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