Pomegranate Cheese Ball with White Cheddar and Almonds

I showed up to a family dinner last year with a store-bought plastic tub of spreadable pub cheese, and my aunt gave me a look that could curdle milk. I decided right then I needed a signature appetizer that looked like I cared. Enter this pomegranate cheese ball.

I spent an hour trying to extract seeds from a whole pomegranate before realizing the grocery store sells them in little cups. My stained hands aside, the result was a massive hit. Soft cream cheese and mascarpone meet sharp white cheddar, toasted almonds, crisp sage, and tart pomegranate arils. Here is how I do it.

Why You’ll Love This Recipe

• Looks impressive: People think you spent hours on this pomegranate jeweled cheese ball for the holidays, but it takes fifteen minutes of actual work.
• Minimal cooking: You only turn on the stove for sixty seconds to crisp the sage leaves.
• Make-ahead friendly: The cheese needs to chill, so you can prepare it the day before the party.
• Feeds a crowd: A solid block of dairy goes a long way when people are drinking.
• Fresh contrast: Tart pomegranate arils cut through the rich cheese.

Tools You’ll Need

Nothing fancy, I promise.

• Electric stand mixer: The mixer beats softened cheese into a smooth base.
• Small skillet: The skillet crisps the sage leaves in butter.
• Paper towels: Paper towels dry the pomegranate seeds so they stick.
• Plastic wrap: Plastic wrap helps shape and chill the cheese ball.
• Plate or baking sheet: This holds the pomegranate arils for coating.

Ingredients

• 2 tablespoons unsalted butter – You need this to fry the sage and add a nutty brown butter flavor to the mix.
• 10 fresh sage leaves – Crispy sage adds an earthy crunch that balances the rich cheese.
• 1 (8-ounce) block cream cheese, softened – The structural glue holding this holiday cheese ball recipe together.
• 4 ounces mascarpone cheese, softened – Adds a mild, creamy sweetness to cut the sharp cheddar.
• 6 ounces freshly grated sharp white cheddar cheese – Buy a block and grate it yourself so it blends smoothly without the powdery coating of pre-shredded cheese.
• 1/2 cup sliced, toasted almonds – Provides the necessary crunch inside the soft cheese center.
• 1/4 teaspoon salt – Enhances the savory notes and wakes up the dairy flavors.
• 1/4 teaspoon pepper – Adds a tiny bit of background heat.
• 1 cup pomegranate arils – These sweet, tart seeds cut through the heavy fat and make the outside look festive.
• crackers for serving – The sturdy delivery vehicle for getting cheese to your mouth.

How To Make Pomegranate Cheese Ball

Making a cheese ball is mostly just aggressive mixing and a little bit of arts and crafts.

1. Crisp the sage: Heat a skillet over medium heat and add the butter. Once it is sizzling, toss in the sage leaves and cook until crispy. Flip them once and cook about one minute per side. Remove the sage leaves and place them on a paper towel to crisp up a bit, then set the butter aside. Watch the butter closely so it browns instead of burns, ruining your kitchen smell for days.
2. Mix the cheese: In the bowl of your electric mixer, combine the cream cheese, mascarpone, and cheddar cheese. Beat until combined, then add in the almonds, sage leaves, remaining butter, salt, and pepper. Mix on low speed until combined, about one minute, scraping down the sides and the bottom if needed. Take the cheese mixture out of the bowl and mold it into a big ball as best you can. Roll it in plastic wrap and place it in the fridge for 30 minutes. It will look like a messy blob right now, and that is completely fine.
3. Prep the seeds: Meanwhile, place the arils on a paper towel and pat them completely dry. Let them sit out while the cheese is chilling to remove as much liquid from them as possible. Wet seeds slide right off the cheese, leaving you with a sad, bald appetizer.
4. Coat the ball: After 30 minutes, mold the cheese into more of a smooth ball. Add the arils to a plate or baking sheet and roll the ball through them, using your hands to press arils into all the cracks and crevices. You will need to gently press so the arils adhere to the cheese. At this time, you can serve it immediately or keep it in the fridge until ready to use. A few seeds will always fall off when people dig in, so do not stress about perfection.

Seasoning and Taste as You Go

Taste the cheese mixture before you form the ball. Trust your tongue to tell you what it needs.

• Too flat: Add a pinch more salt to wake up the cheddar.
• Too salty: Mix in a spoonful of plain cream cheese to dilute the salt.
• Needs depth: Add a dash of garlic powder for a more savory profile.

Make It Yours

You can change the ingredients to fit what you have in the pantry.

• Nut swap: Pecans or walnuts work as alternatives to almonds. [suggested substitution, untested]
• Herb swap: Fresh rosemary or thyme can replace sage. [suggested substitution, untested]
• Spice or heat level: Add a pinch of cayenne pepper for a subtle kick. [suggested substitution, untested]
• Diet adaptation: Serve with gluten-free crackers, cucumber slices, or celery sticks for a low-carb option.

Perfect Pairings

Bring out the good snacks to build a proper appetizer spread.

• Sturdy crackers support the white cheddar almond cheese ball.
• Crisp apple slices provide a tart contrast to the rich dairy.
• A dry sparkling wine cuts through the heavy fat.
• Thanksgiving appetizers look festive when this cheese ball sits beside the Easy Thanksgiving Cheese Board Everyone Will Love.
• Cucumber slices and celery sticks provide additional serving options.

Pomegranate Jeweled Cheeseball

This pomegranate cheese ball combines softened cream cheese, mascarpone, sharp white cheddar, toasted almonds, crispy sage, and pomegranate arils for a festive holiday appetizer. The cheese chills for 30 minutes before you coat it with dry, jewel-like seeds. Serve it with sturdy crackers, crisp apple slices, or a dry sparkling wine at Thanksgiving or a family gathering.

Print Recipe Pin Recipe

Servings: 4 servings

Course: Appetizer

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 tablespoons unsalted butter
• 10 fresh sage leaves
• 1 (8-ounce) block cream cheese softened
• 4 ounces mascarpone cheese (softened)
• 6 ounces freshly grated sharp white cheddar cheese
• 1/2 cup sliced (toasted almonds)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup pomegranate arils
• crackers for serving

Equipment

• Electric stand mixer
• Small skillet
• Paper towels
• Plastic wrap

Method

 

1. Crisp the Sage

   Heat a skillet over medium heat and add the butter. Once the butter begins to sizzle, add the sage leaves in a single layer. Cook for about 1 minute per side, flipping once, until the leaves are crisp.

   Keep a close eye on the butter as it cooks. You want it to become lightly browned and fragrant without letting it burn.

   Transfer the crispy sage leaves to a paper towel-lined plate to drain. Set the browned butter aside to cool slightly.
2. Mix the Cheese

   Add the cream cheese, mascarpone, and cheddar to the bowl of an electric mixer. Beat until the cheeses are smooth and well combined.

   Add the toasted almonds, crispy sage leaves, reserved browned butter, salt, and pepper. Mix on low speed for about 1 minute, scraping down the sides and bottom of the bowl as needed to make sure everything is evenly incorporated.

   Remove the cheese mixture from the bowl and shape it into a large ball. Wrap it tightly in plastic wrap and refrigerate for 30 minutes to firm it up.
3. Prepare the Pomegranate Arils

   Spread the pomegranate arils on a paper towel-lined plate and gently pat them dry. Remove as much excess moisture as possible, then let them sit while the cheese ball chills. Dry arils will adhere better to the cheese and help prevent the coating from becoming watery.
4. Coat the Cheese Ball

   After 30 minutes, unwrap the chilled cheese ball and gently reshape it into a smooth, compact ball.

   Spread the pomegranate arils over a plate or baking sheet. Roll the cheese ball through the arils, turning it carefully until the surface is well covered.

   Use your hands to gently press additional arils into any bare areas, cracks, or crevices until the cheese ball is evenly coated.
5. Serve

   Serve the cheese ball immediately with crackers, or cover and refrigerate it until ready to serve. Let it soften slightly at room temperature before serving for easier spreading.