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..."
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
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