•  1  8oz roll of goat cheese, brought to room temperature
  • 4oz of 1/3 less fat cream cheese, brought to room temperature
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp Olivino Tuscan Herb Olive Oil
  • 3oz package of prosciutto, chopped
  • handful of pistachios, chopped
  • 1 cup Olivino Black Mission Fig Balsamic, reduced to a glaze


  1. In a food processor, blend softened goat cheese, cream cheese, Parmesan cheese, and Tuscan Herb Olive Oil until smooth.
  2. Scoop out into a bowl and fold in your chopped prosciutto, place in an 8x8 baking dish.
  3. Bake at 400 degrees until a medium saucepan. Cook over medium heat stirring occasionally until reduced by half, making sure to keep an eye on it so the balsamic doesn't burn. It will thicken a bit as it cools.
  4. Drizzle over warmed dip, top with chopped pistachios, and serve with Olivino Crostini or your favorite cracker.
*When working with soft cheese that will be blended, always bring to room temperature to ensure a nice, creamy texture, and no lumps.

*Prosciutto is a dry cured ham that is usually served uncooked. You can saute it to add into pastas, but be careful as the salt intensifies as it cooks down.

*Yes a "handful" is a measurement!

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