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white platter holding 10 cheese truffles, 5 Cheddar-Pecan and 5 Fontina-Prosciutto cheese balls 2 wine glasses and a bottle are partially shown in the background
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Fontina-Prosciutto Mini Cheese Balls

These elegant little cheese truffles combine the buttery smoothness of Fontina with the savory saltiness of prosciutto and the delicate crunch of toasted pine nuts. A coating of fresh parsley and green onion adds color, freshness, and a pop of herbal brightness.
Prep Time15 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American
Keyword: Fontina-Prosciutto Mini Cheese Balls, Mini Cheese Ball Bites
Servings: 30 (1-inch) mini cheese balls
Calories: 59kcal
Author: Lee Clayton Roper

Ingredients

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 Prosciutto chopped
  • 3 tablespoons toasted chopped pine nuts

Coating

  • 1/4 cup chopped fresh Italian parsley 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.

Nutrition

Calories: 59kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 94mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.1mg