In a medium bowl, combine 4 ounces of softened goat cheese and 4 ounces of cream cheese. Blend until creamy and uniform.

Fold in 2 ounces of finely chopped prosciutto, 1 teaspoon of fresh orange zest, and 1 tablespoon of minced fresh thyme, stirring gently.

Using a small cookie scoop or hands, portion into 12 equal pieces and roll into smooth balls about 1 inch in diameter.

Spread out ½ cup of finely chopped roasted pistachios in a shallow dish. Roll each cheese ball in the pistachios to coat.

Once coated, refrigerate the bonbons for 20-30 minutes to firm up.

To serve, thread a Castelvetrano olive, a piece of prosciutto, and one bonbon onto a toothpick or skewer.