- In large bowl, beat together mascarpone, goat cheese, oil, garlic, orange zest, salt and pepper until light and fluffy. Beat in dates, prosciutto and parsley.
- Refrigerate mixture for 1 to 2 hours or until firm. Roll into 1-inch balls.
- Place pine nuts in shallow bowl; roll truffles in pine nuts to coat. Cover and refrigerate for 1 to 2 hours or until firm.
Chef’s secret (tip)
Substitute chopped toasted almonds or pistachios for pine nuts if desired.