These cheese balls are small bites with big attitude. Fig jam, prosciutto, and chives bring a trifecta of flavor and texture. Serve with crackers, cocktails, or add to a fruit and cheese board.
Why you will love this
If you love cheese as much as I do (I'm a strong believer that cheese should be its own food group!), you will love these goat cheese and fig jam balls. They are tangy, sweet, and salty all in one bite.
Cheese balls are SO easy to make - the key is starting with soft, room temperature cheese. Then simply blend in a variety of flavors and textures to create delicious creamy bites.
These are so much fun to eat. They look like cheese truffles! You can serve with crackers or add them to a cheese board or charcuterie platter. The miniature presentation always makes these a crowd favorite.
Try adding these cheese nibbles to salads like garden salad, Brussels sprouts and kale salad, or my harvest arugula salad - just omit the blue cheese and top with these cheesy nuggets.
Key ingredients
- Goat cheese paired with some cream cheese makes a wonderfully creamy base for cheese balls.
- Fig preserves provide sweetness which pairs well with tangy cheese.
- Prosciutto adds a layer of saltiness. It's cooked until crisp and chopped fine so that every bite has a wonderful salty note. Bacon can also be used.
- Chives provide a mild onion flavor and a pop of freshness and color.
- Roll the mixture in chopped pecans or walnuts to create the mini cheese truffles.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Bring the cheeses to room temperature. Cut the cheese into smaller pieces to speed up this process. This will take about 20-30 minutes. The softer the cheese the easier it will blend together.
- While the cheese softens, cook the prosciutto. Add the prosciutto slices to a skillet set over medium heat. Cook until crisp. Transfer to a paper towel-lined plated. Chop finely. Set aside.
- In a mixing bowl, blend the cheeses and fig preserves until smooth. This can be done by hand or with a hand mixer.
- Add the chopped prosciutto and chives and fold together.
- Use a small cookie scoop to portion the mixture into uniform balls. A scoop that holds 2 teaspoons works well. This recipe yields about 22 cheese balls, 2 teaspoons each.
- Refrigerate until firm, about 1 hour.
- Roll the cheese balls in the chopped nuts. Serve with crackers, fruit, or add to a snack board.
SERVING OPTIONS: Instead of forming mini cheese balls, you can shape the mixture into a log or a large cheese ball.
Storing
Store leftovers in an airtight container in the refrigerator.
Tips for making cheese balls
- Start with softened, room temperature cheese. This will make it much easier to blend the ingredients together smoothly.
- Finely chop any add-ins to evenly distribute in each bite.
- Save time by making ahead of time. 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.
Faq's
Goat cheese is delicious spread on crackers or crostini. It pairs well with olives, fresh and dried fruit, honey, and jams such as fig or apricot preserves.
Fresh fruit such as apples, pears, and grapes are delicious with goat cheese. Dried fruit is another great pairing. Try cranberries, apricots, figs, and cherries.
Equipment
Non-stick skillet | Mixing bowl | Measuring spoons | Cookie scoop (2 tsp)
Craving more?
Subscribe to My Casual Pantry to get the latest recipe ideas sent directly to your inbox.
Related recipes
Mini Goat Cheese Balls with Fig Jam and Prosciutto
Ingredients
- 8 ounces goat cheese (softened to room temperature)
- 4 ounces cream cheese (softened to room temperature)
- 3 tablespoons fig preserves
- 3 ounces prosciutto (fried crisp and crumbled)
- 1½ tablespoons chives (chopped)
- 6 ounces pecans (or walnuts, finely chopped)
Instructions
- 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.
Notes
- 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 upon the exact amounts and specific ingredients used.
This post was originally published in September 2018 and has been updated.
Leave a Comment