Prosciutto Wrapped Goat Cheese Balls

I love goat cheese. It’s so creamy, and so versatile. There are so many fantastic recipes that you can use it in or honestly, I love it just on its own too. These Goat Cheese Balls are everything you need and more for a delicious appetizer. They are wrapped in prosciutto and paired with a few fresh toppings on a colorful skewer your guests will love.

❤️ Why You’ll Love Goat Cheese Balls

• Creamy: I love goat cheese because of how creamy it is and these Goat Cheese Balls have the perfect crunch on the outside, and the perfect creaminess on the inside
• Crowd Pleaser: These Goat Cheese Balls will please everyone at the pot luck, or dinner party. They seem so fancy but they are so easy to make

🍲 Ingredients

🧀 Goat Cheese – With 6 grams of protein in just 1 serving, goat cheese is full of calcium, and essential nutrients to help keep your bones healthy.

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🍖 Prosciutto – With the salty flavor of prosciutto, it makes for the perfect wrapping on these creamy cheese balls. Prosciutto can be used in so many ways. You can bake it to make crispy pieces to top your salads, you can wrap meat in it to grill, or you can use it in sandwiches.

👩‍🍳 How to Make Goat Cheese Balls

1. Toss tomatoes and cantaloupe balls or pieces in a medium bowl with a pinch of salt and drizzle of vinegar and oil. Toss to coat and set aside.
2. Line a baking sheet with parchment paper and set aside.Mix together slightly softened goat cheese with crumbled feta, minced basil, pepper and garlic. Scoop heaping tablespoonfuls, about 16 of them and roll into balls (if the goat cheese is a little too sticky, wet your hands with cold water). Set on the parchment lined baking sheet.
3. To each ball, wrap with a piece of prosciutto, slightly overlapping as you go until one full piece of prosciutto is wrapped around each goat cheese ball. Place all wrapped goat cheese balls the parchment lined baking sheet. Freeze for 20 minutes – don’t skip this step or the balls may fall apart when frying!
4. After the goat cheese balls have been frozen for 20 minutes, add the avocado or grapeseed oil to a medium sized pot, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles or use a thermometer to measure (about 350F).
5. While the oil is heating, place a plate lined with a paper towel aside for cooked goat cheese balls.
6. Carefully drop 1-2 balls at a time into the oil, frying for about 30-40 seconds until prosciutto is just crispy. Be careful when adding the balls to the oil as it’s hot and can spray slightly when the prosciutto hits the oil. Use a slotted spoon to remove the balls and set on the paper towel lined plate. Repeat until all of them have been fried.
7. If you find the prosciutto is getting too dark in colour, turn the heat down a bit.
8. Once all of the balls have been fried, make the appetizer skewers by placing a prosciutto ball on an appetizer skewer followed by a piece of fresh basil, one tomato and one piece of cantaloupe. Repeat with all skewers until you’ve used all ingredients. Serve immediately!

🗒 Tips and Tricks

• Don’t skip the freezing step! This is essential to ensure the goat cheese is cold and stays together when frying
• If you don’t have a melon baller you can cut the cantaloupe into 3/4-1 inch pieces, about the same size as the cherry tomatoes you’re using
• These skewers are delicious served as-is or use them as a delicious topping to a green salad

🗒 Substitutions

• Prosciutto: If you aren’t a fan of prosciutto you can use another cured meat like thinly sliced salami
• Goat Cheese: Goat cheese really works the best here because it’s easy to form but you can try something like Boursin instead

🗒 Best served with

• Warm Kale Salad
• Winter Salad
• If you like these Goat Cheese Balls, try my Fried Cheese Balls

👝 How to Store Leftovers

These are best when served fresh but you can store leftovers in the fridge in a container for up to 3 days.

🤔 Common Questions

Prosciutto Wrapped Goat Cheese Balls

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These Goat Cheese Balls are wrapped in prosciutto and put on a skewer with fresh, summer ingredients like cantaloupe and tomatoes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine Italian-Inspired

Servings 16 appetizer skewers

Calories 185 kcal

Ingredients

  

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For the goat cheese balls

• 300 g (10 oz) plain goat cheese, slightly softened
• 115 g (4 oz) crumbled feta cheese
• 2 tbsp minced fresh basil
• 2 garlic cloves, pressed
• 1/4 tsp pepper
• 16 slices prosciutto
• neutral oil for frying (avocado or grapeseed)

For serving

• 16 wooden appetizer skewers (about 4 inches in length)
• 16 cherry tomatoes
• 16 small pieces of cantaloupe (balled or cut in pieces if you don't have a melon baller)
• salt
• white or regular balsamic
• olive oil
• 16 pieces of fresh basil

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Instructions

 

• Toss tomatoes and cantaloupe balls or pieces in a medium bowl with a pinch of salt and drizzle of vinegar and oil. Toss to coat and set aside.
• Line a baking sheet with parchment paper and set aside.

  Mix together slightly softened goat cheese with crumbled feta, minced basil, pepper and garlic. Scoop heaping tablespoonfuls, about 16 of them and roll into balls (if the goat cheese is a little too sticky, wet your hands with cold water). Set on the parchment lined baking sheet.
• To each ball, wrap with a piece of prosciutto, slightly overlapping as you go until one full piece of prosciutto is wrapped around each goat cheese ball. Place all wrapped goat cheese balls the parchment lined baking sheet. Freeze for 20 minutes – don’t skip this step or the balls may fall apart when frying!
• After the goat cheese balls have been frozen for 20 minutes, add the avocado or grapeseed oil to a medium sized pot, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles or use a thermometer to measure (about 350F).
• While the oil is heating, place a plate lined with a paper towel aside for cooked goat cheese balls.
• Carefully drop 1-2 balls at a time into the oil, frying for about 30-40 seconds until prosciutto is just crispy. Be careful when adding the balls to the oil as it's hot and can spray slightly when the prosciutto hits the oil. Use a slotted spoon to remove the balls and set on the paper towel lined plate. Repeat until all of them have been fried.
• If you find the prosciutto is getting too dark in colour, turn the heat down a bit.
• Once all of the balls have been fried, make the appetizer skewers by placing a prosciutto ball on an appetizer skewer followed by a piece of fresh basil, one tomato and one piece of cantaloupe. Repeat with all skewers until you've used all ingredients. Serve immediately!

Video

Notes

• Don’t skip the freezing step! This is essential to ensure the goat cheese is cold and stays together when frying.
• If you don’t have a melon baller you can cut the cantaloupe into 3/4-1 inch pieces, about the same size as the cherry tomatoes you’re using.
• These skewers are delicious served as-is or use them as a delicious topping to a green salad.

Nutrition

Serving: 1skewer | Calories: 185kcal | Carbohydrates: 8.2g | Protein: 13g | Fat: 10.7g | Saturated Fat: 5.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.2g | Cholesterol: 51mg | Sodium: 857.4mg | Fiber: 1.9g | Sugar: 5.8g

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