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Savory Goat Cheese Truffles with Prosciutto and Figs – vegetarian recipe
Stav Kogan

Savory Goat Cheese Truffles with Prosciutto and Figs

Effortlessly elegant and ridiculously delicious, these savory goat cheese truffles are a flavor explosion. Creamy goat cheese, mascarpone, salty prosciutto, and sweet figs are rolled in toasted pine nuts for the perfect make-ahead party appetizer.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 36 truffle
Calories: 82.3
Ingredients Method Nutrition

Ingredients
  

  • 2 logs goat cheese, 10 oz / 283g total
  • 8 ounces (226 g / 8 oz) mascarpone cheese
  • 6 tablespoons (45 g / 1.59 oz) grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 teaspoons (10 ml / 0.3 fl oz) olive oil
  • 1 teaspoon (5 ml / 0.2 fl oz) white balsamic vinegar
  • ¾ teaspoon grated lemon zest
  • 6 ½ tablespoons / 3 oz / 85g chopped prosciutto
  • 5 tablespoons (2.5 oz) / 70g chopped dried figs
  • 3 tablespoons (10 g / 0.35 oz) minced fresh parsley
  • ¼ teaspoon black pepper
  • 1 cup (135 g / 4.8 oz) chopped pine nuts
  • Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden. Let them cool completely before chopping. This deepens their flavor significantly.
  • Use a small cookie scoop (about 1 tablespoon / 15 ml / 0.5 fl oz size) for uniform truffles. Briefly dip the scoop in cold water between portions to prevent the cheese mixture from sticking.
  • Feel free to swap the pine nuts for chopped pistachios or pecans. You can also substitute the dried figs with chopped dried apricots or cranberries for a different sweet-tart flavor profile.
  • These truffles can be made up to 2 days in advance. Store them in an airtight container in the refrigerator. For the best texture, let them sit at room temperature for 15-20 minutes before serving.

Method
 

  1. Directions
  2. In a large bowl, combine the goat cheese, mascarpone cheese, grated Parmesan, minced garlic, olive oil, white balsamic vinegar, and lemon zest.
  3. Mix with a spatula or electric mixer on low speed until smooth and well-combined.
  4. Gently fold in the chopped prosciutto, chopped dried figs, minced parsley, and black pepper until evenly distributed throughout the cheese mixture.
  5. Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes. This will make it firmer and much easier to handle.
  6. Using a small cookie scoop or a tablespoon, portion the chilled mixture and roll it between your palms to form approximately 36 one-inch balls.
  7. Spread the chopped pine nuts on a shallow plate or dish.
  8. Roll each cheese ball in the nuts, pressing gently to ensure they are fully coated.
  9. Place the finished truffles on a parchment-lined baking sheet and refrigerate for at least 20 minutes to allow them to set completely before serving.

Nutrition

Calories: 82.3kcalCarbohydrates: 2gProtein: 3.3gFat: 7.3g

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