- In a large bowl let cream cheese, finely shredded fontina cheese, and butter stand at room temperature for 30 minutes.
- Add milk and Worcestershire sauce.
- Stir in 2 ounces chopped prosciutto and 2 tablespoons snipped fresh basil and cilantro.
- Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion. Cover and chill for 4 to 24 hours.
- Before serving, shape cheese mixture into a ball. Roll ball in shredded cheddar cheese and let stand 15 minutes. Top with jalapenos.
- Serve with crackers or flatbread.
Makes about 30 (1-tablespoon) servings.
