Ingredients
Scale
Base Mixture
- 8 ounces cream cheese, at room temperature
- 1 teaspoon Worcestershire sauce – see Note
- 1/2 teaspoon lemon zest
Fontina Cheese MIX-INS
- 1/4 teaspoon kosher or sea salt
- Fresh ground pepper, to taste
- 1 cup shredded Fontina cheese
- 2 ounces chopped Prosciutto
- 3 tablespoons toasted chopped pine nuts
Coating
- 1/4 cup chopped fresh Italian (flat leaf) parsley – can use chives or basil
- 3 tablespoons chopped green onion
Instructions
- Place the base mixture ingredients (cream cheese, Worcestershire sauce, lemon zest) in the bowl of a food processor, along with the salt, and pepper. Process until well mixed.
- Add the Fontina cheese, prosciutto, and pine nuts; process, pulsing, just until combined. Taste and adjust seasonings as needed.
- Using a small, spring-loaded scoop, form the cheese mixture into 1-inch balls and place on a cookie sheet. Cover and refrigerate until firm, about 1 hour.
- Mix together the chopped green onion and parsley in a small bowl. Roll each ball in the mixture to coat (I roll the balls around in my hands to ensure the onions and herbs adhere). Place back on the cookie sheet, cover, and refrigerate.
- Bring to room temperature before serving.
Notes
Worcestershire sauce: Use a gluten-free brand if you want your cheese balls to be gluten-free.
Make ahead: truffles can be made, covered and refrigerated up to 24 hours in advance.
- Category: finger food
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheese ball
- Calories: 50
- Sugar: 0.4 g
- Sodium: 92.5 mg
- Fat: 4.4 g
- Saturated Fat: 2.3 g
- Carbohydrates: 0.8 g
- Fiber: 0.1 g
- Protein: 1.9 g
- Cholesterol: 12.7 mg