I love just about anything that has to do with cheese. After all, I grew up in Wisconsin, so cheese is in my blood! Cheese should really be its own food group, shouldn’t it?
I grew up eating cheese balls, so making them always feels somewhat nostalgic. But, these Mini Cheese Balls with Fig and Prosciutto pair flavors from my adulthood, not my childhood. This recipe combines goat cheese with fig and prosciutto. First, fig preserves are blended with cream cheese and goat cheese before crispy prosciutto is folded in. The fig preserves provide a sweetness, the prosciutto a saltiness. Combined with the tanginess of the goat cheese, this is a delicious flavor combination.
These cheese balls are fun because of their mini size. Spread on a cracker or skip the cracker altogether and simply pop in your mouth like a cheese truffle… I won’t judge!
Mini Cheese Balls with Fig and Prosciutto
- 8 ounces goat cheese, softened
- 4 ounces cream cheese, softened
- 3 tablespoons fig preserves
- 3 ounces prosciutto, fried crisp and crumbled
- 1 1/2 tablespoons chives, chopped
- 6 ounces walnuts, finely chopped
- In a mixing bowl, add cream cheese, goat cheese, and fig preserves. Mix until fully combined. Fold in prosciutto and chives.
- Using a small scoop, portion the cheese mixture into 20-22 small balls. (I used a scoop that holds 2 teaspoons). Refrigerate until firm, approx. 1 hour.
- When firm, roll the balls into the finely chopped walnuts and place on a serving platter. Refrigerate until ready to serve.