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Pomegranate Cheese Ball

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.
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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.