In a medium bowl, combine 4 oz of softened goat cheese and 3 oz of cream cheese. Mix until smooth and creamy.

Fold in 2 slices of finely chopped prosciutto, 1 tsp of orange zest, and 1 tsp of fresh thyme leaves. Stir gently.

Using a small scoop, portion the cheese mixture into 12 equal pieces and roll into balls.

Place ½ cup of very finely chopped pistachios on a plate. Roll each cheese ball in the pistachios to coat.

Refrigerate the coated bonbons on a baking sheet for 20-30 minutes until they firm up.

To serve, skewer a Castelvetrano olive onto a toothpick, add a folded piece of prosciutto, and top it with a cheese bonbon.