Cheese boards are always a crowd-pleaser, and this fig and goat cheese appetizer is the surprise guest that will steal the show! These mini cheese balls are your friendly party hero, fancy-looking yet fuss-free, and impossible not to love.
This post was originally published in September 2018 and has been updated.
No appetizer spread is complete without cheese. This fig and goat cheese appetizer, like this baked brie with fig jam or this cranberry cheese ball, will be the star of your fall gatherings.
Why This Recipe Works
- It's easy and make-ahead. Shape the mini cheese balls 2-3 days in advance and roll in the nuts when you are ready to serve. Alternatively, the mixture can be shaped into one large cheese ball or log.
- These are so much fun to eat. They look like cheese truffles! You can serve them with crostini or add them to a cheese board or charcuterie platter. The miniature presentation is always a crowd-pleaser.
- Serve these with brunch, or add them to the top of a salad.
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Ingredient Notes
- Look for logs of plain goat cheese in the gourmet cheese section of your grocery store. Paired with cream cheese, it makes a wonderfully creamy base for cheese balls.
- Fig preserves (or fig spread) provide sweetness to balance the tangy cheese. Apricot preserves can also be used.
- Prosciutto adds a layer of saltiness. Thinly-sliced prosciutto can be found in the deli section of your supermarket. Bacon can be substituted.
- For the crunchy exterior, pecans, walnuts, and pistachios all work well.
See the recipe card for complete instructions and ingredient amounts.
Abbey's Tips
- Start with softened, room-temperature cheese. This will make it much easier to blend the ingredients smoothly. Cut the cheese into smaller pieces to help it soften more quickly. The cheese will soften in approximately 20-30 minutes.
- Finely chop any add-ins to evenly distribute in each bite.
- Buy pre-chopped nuts to save time and money. This makes prep easier and chopped nuts are less expensive than whole ones.
- You can make these up to 2-3 days in advance. Form the cheese balls, but wait to roll them in the nuts until you are ready to serve. This prevents the nuts from becoming soft and losing their crunch.
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How to Make Mini Fig and Goat Cheese Ball Appetizer
Step 1: Cook the prosciutto in a skillet over medium heat until crisp. Drain it on a paper towel-lined plate, and then chop finely. Set aside.
Step 2: Combine the goat cheese, cream cheese, and fig preserves in a bowl and blend until smooth. Fold in the chopped prosciutto and chives.
Step 3: Use a 2 teaspoon cookie scoop to portion the mixture into uniform balls. (This recipe yields about 22 balls.) Place them on a parchment-lined sheet pan. Refrigerate until firm, approximately one hour.
Step 4: Roll the cheese balls in the chopped nuts. Serve by themselves or with crostini.
Recipe FAQs
Once these cheese balls are rolled in the nuts, eat them within 2 days for optimal results.
Goat cheese is delicious spread on crackers or crostini. It pairs well with fruit, olives, and peppers. Get inspired by trying these recipes: Grilled Peaches with Goat Cheese, Marinated Olives, and Roasted Sweet Peppers with Goat Cheese.
Fresh fruits like apples, pears, and grapes are delicious with goat cheese. Dried fruit is another great pairing. Try cranberries, apricots, figs, and cherries.
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📖 Recipe Card
Mini Fig and Goat Cheese Balls [Easy Appetizer]
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EQUIPMENT
Ingredients
- 3 ounces prosciutto (sliced thin)
- 8 ounces goat cheese (softened to room temperature)
- 4 ounces cream cheese (softened to room temperature)
- 3 tablespoons fig preserves
- 1½ tablespoons chives (chopped)
- 6 ounces pecans (or walnuts, finely chopped)
Instructions
- Cook the prosciutto slices until crisp in a skillet over medium heat. Drain on a paper towel-lined plate. Finely chop and set aside.3 ounces prosciutto
- In a mixing bowl, add goat cheese, cream cheese, and fig preserves. Mix until fully combined. Fold in prosciutto and chives.8 ounces goat cheese, 4 ounces cream cheese, 3 tablespoons fig preserves, 1½ tablespoons chives
- Using a small scoop, portion the cheese mixture into 20-22 small balls. (I used a 2 teaspoon scoop). Refrigerate them until firm, approximately 1 hour.
- When firm, roll the balls into the finely chopped pecans and place them on a platter. Serve with crostini or crackers.6 ounces pecans
Notes
- Cut the cheese into smaller pieces to help it soften more quickly. It will take 20-30 minutes for the cheese to reach room temperature.
- Finely chop add-ins for even distribution in every bite.
- Buy pre-chopped nuts to save time and money. Chopped nuts are less expensive than whole ones.
- The cheese balls can be made 2-3 days in advance. Form the cheese balls, but wait to roll them in the nuts until you are ready to serve. This prevents the nuts from becoming soft and losing their crunch.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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