Description
A festive and elegant cheeseball studded with ruby-red pomegranate arils, this Pomegranate Jeweled Cheeseball features a creamy blend of cream cheese, mascarpone, white cheddar, toasted almonds, and crispy sage. It’s a stunning centerpiece for your holiday appetizer spread.
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
Instructions
1. Heat a skillet over medium heat and add butter. Once it’s sizzling, toss in the sage leaves and cook until crispy – flipping once and cooking about 1 minute per side. Remove the sage leaves and place them on a paper towel to crisp up a bit. Set the butter aside.
2. 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 1 minute, scraping down the sides and the bottom if needed.
3. 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.
4. 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.
5. 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.
6. Serve immediately or chill until ready to serve. If making ahead, wait until the night before or morning of to add the pomegranate arils.
Notes
Make sure the pomegranate arils are fully dry before pressing them onto the cheeseball to avoid excess moisture.
If making ahead of time, shape the cheeseball and refrigerate it for up to 2 days. Add the arils just before serving for best texture and appearance.
Let the cheeseball sit at room temperature for 10–15 minutes before serving for easier spreading.
Nutrition
- Serving Size: 1/6 recipe