Tuscan Truffles

This is a great appetizer any time of the year.  I found this recipe a few months ago and have made it several times.  I love that it is creamy, crunchy, savory and slightly sweet.  It is also gluten free so you all of your guests can enjoy them.

8 oz. of creamy goat cheese
8 oz. of mascarpone cheese
6 tablespoons grated Parmesan cheese
3 garlic cloves, minced
1-1/2 teaspoons olive oil
1-1/2 teaspoons of white balsamic vinegar 
3/4 teaspoon grated lemon zest
3 oz. (6 tablespoons) chopped prosciutto
3 oz/ (6 tablespoons) finely chopped dried figs
3 tablespoons minced fresh parsley
1/4 teaspoon black pepper
1 cup of pine nuts

Combine all ingredients, except pine nuts, until well blended.  Shape into balls, roll in pine nuts, cover, and refrigerate until ready to serve.

A couple of notes:  

• The original recipe says to chop the pine nuts.  I leave them whole.  I like the look on the outside and people can see right away that it is a pine nut coating.
• Don't use regular balsamic vinegar, use white.  It will discolor the mixture.  You want it nice and white with the flecks of red from the prosciutto, greed from the parsley, and brown from the figs.  It will  have a better presentation.  
• If you want your balls to be uniform in size, use a small scoop.  If you don't have a small scoop, use a tablespoon.  Remember it should be not bigger than 1 bite.  

Recipe courtesy of Taste of Home