Tuscany Truffles (cheese Balls) Recipe

Soften and combine

Remove goat cheese and mascarpone from the refrigerator at least 20 minutes before starting so they are easy to work with. In a medium bowl, add the room-temperature goat cheese and mascarpone.

Mix to smooth

Using a rubber spatula or handheld electric mixer on low, beat the cheeses together until fully combined and smooth, about 1–2 minutes. Scrape down the bowl so there are no lumps.

Season

Fold in the lemon zest, black pepper, and sea salt. Taste and adjust seasoning—add a little more lemon zest or salt if desired. The mixture should be spreadable but firm enough to form balls; if very loose, chill 10 minutes to firm up.

Prepare prosciutto and parsley

Finely chop the prosciutto into small pieces (about the size of coarse crumbs). Finely chop the parsley and, if using, roughly chop the toasted pine nuts. Combine the chopped prosciutto, parsley, and pine nuts on a shallow plate or tray.

Portion the cheese

Line a baking sheet or plate with parchment. Using a small cookie scoop or two teaspoons, portion the cheese mixture into roughly 24 uniform mounds (about 1 tablespoon / 15–18 g each). Wet your hands lightly to prevent sticking, then roll each mound into a smooth ball between your palms. If the mixture is too soft, chill the mounds 10–15 minutes until firm enough to roll.

Coat the truffles

Roll each cheese ball in the prosciutto-parsley mixture, pressing gently so the coating adheres. For an even sheen, you can brush each ball very lightly with olive oil before coating, then roll to pick up herbs and prosciutto. Place finished truffles on the prepared sheet, spaced slightly apart.

Chill to set

Cover the tray loosely with plastic wrap and chill the truffles at least 30 minutes (up to 4 hours) to allow flavors to meld and the coating to set. If making ahead, store in an airtight container for up to 24 hours.

Arrange the Tuscany truffles on a serving platter with crackers or crostini. Garnish the platter with lemon wedges. If desired, drizzle a tiny amount of extra virgin olive oil over the truffles just before serving. Offer extra cracked pepper at the table.