1/3 cup Sunsweet® Diced Prunes
1/2 cup goat cheese
1/2 cup cream cheese
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh chives
2 tsp smoked or sweet paprika
1 tsp freshly ground pepper
1/2 baguette, cut into 1/4-inch thick slices
2 tbsp extra-virgin olive oil or melted butter
1/4 tsp salt
1/2 cup chopped pistachios
In food processor or blender, pulse Sunsweet Diced Prunes, goat cheese, cream cheese, parsley, basil, chives, paprika and pepper until smooth.
Scoop mixture onto large piece of plastic wrap and shape into ball. (Or, make bite-size truffles by shaping level tablespoonfuls into 1-inch balls.) Refrigerate until firm, 1 to 2 hours, or overnight.
Preheat oven to 400°F. Brush baguette slices with olive oil; sprinkle with salt. Place on baking sheet; bake, turning once, for 10 to 12 minutes or until golden.
Meanwhile, just before serving, roll cheese ball in pistachios to coat evenly. Serve with crostini.
Serve with gluten-free crackers if desired.