Pomegranate Jeweled Cheeseball Recipe

Introduction

This Pomegranate Jeweled Cheeseball is a festive and flavorful appetizer perfect for any gathering. Creamy cheeses combine with toasted almonds and crispy sage, then the whole ball is covered in vibrant pomegranate arils for a stunning presentation and a burst of tart sweetness.

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. Step 1: Heat a skillet over medium heat and add the butter. Once sizzling, add the sage leaves and cook until crispy, about 1 minute per side, flipping once. Remove and place on a paper towel to crisp. Set the butter aside.
2. Step 2: In the bowl of an electric mixer, combine the cream cheese, mascarpone, and cheddar. Beat until smooth. Add the toasted almonds, crispy sage leaves, reserved butter, salt, and pepper. Mix on low speed until evenly combined, about 1 minute, scraping down the bowl as needed.
3. Step 3: Remove the cheese mixture and mold it into a large ball. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
4. Step 4: Meanwhile, pat the pomegranate arils dry on a paper towel and let them sit out to remove excess moisture.
5. Step 5: After chilling, smooth the cheese ball again. Spread the pomegranate arils on a plate and gently roll the ball over them, pressing the arils into all cracks and crevices to coat well.
6. Step 6: Serve immediately with crackers, or refrigerate until ready. For make-ahead, form and chill the cheese ball up to 2 days before adding the arils. Allow it to come to room temperature briefly before rolling in the pomegranate to ensure they stick.

Tips & Variations

• Toast the almonds before adding for extra flavor and crunch.
• If you can’t find fresh sage, dried sage can be used but use less to avoid bitterness.
• Try substituting pistachios for almonds to change the nutty flavor and color.
• To keep the cheeseball firm, make sure the cheeses are fully softened before mixing.

Storage

Store the cheeseball wrapped in plastic in the refrigerator for up to 3 days. Add the pomegranate arils just before serving for best freshness and appearance. Leftover cheeseball can be reheated slightly at room temperature to soften for easier spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheeseball completely ahead of time?

Yes, you can prepare the cheese mixture and shape the ball up to 2 days in advance. However, add the pomegranate arils just before serving to keep them fresh and prevent excess moisture.

What can I serve with the cheeseball?

Crackers are traditional, but sliced baguette, pita chips, or fresh vegetable sticks like celery or cucumber also work well for dipping and scooping.

Pomegranate Jeweled Cheeseball Recipe

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★★★★★

4.4 from 95 reviews

A festive and visually stunning Pomegranate Jeweled Cheeseball combining creamy cheeses, crispy sage, toasted almonds, and vibrant pomegranate arils. Perfect for holiday parties or special gatherings, this elegant appetizer offers a delightful mix of creamy, crunchy, and fresh flavors wrapped into one irresistible cheese ball.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 48 minutes
• Yield: Approximately 12 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cheeseball

• 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

For Garnish

• 1 cup pomegranate arils
• Crackers for serving

Instructions

1. Fry Sage Leaves: Heat a skillet over medium heat and add unsalted butter. Once the butter is sizzling, add the fresh sage leaves. Cook the sage leaves until crispy, flipping once, about 1 minute per side. Remove the sage leaves and drain on a paper towel to crisp further. Set the flavored butter aside.
2. Mix Cheeses and Ingredients: In the bowl of an electric mixer, combine the softened cream cheese, mascarpone cheese, and freshly grated sharp white cheddar cheese. Beat the mixture until completely combined and smooth.
3. Add Crunchy and Flavor Components: To the cheese mixture, add the sliced toasted almonds, fried sage leaves, reserved butter from the skillet, salt, and pepper. Mix on low speed until all ingredients are thoroughly combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.
4. Mold and Chill Cheeseball: Remove the cheese mixture from the bowl and shape it roughly into a large ball. Wrap the ball tightly in plastic wrap and refrigerate for 30 minutes to set.
5. Dry Pomegranate Arils: While the cheeseball chills, place the pomegranate arils on a paper towel and gently pat them dry. Let them sit out to remove excess moisture, which helps maintain the ball’s appearance.
6. Form Smooth Cheeseball: After chilling, unwrap the cheese and smooth the surface gently, reshaping into a cleaner ball shape.
7. Coat Cheeseball with Arils: Spread the pomegranate arils on a plate or baking sheet. Roll the cheeseball through the arils, gently pressing with your hands to adhere the arils into every crevice for an even, jeweled effect.
8. Serve or Store: The cheeseball can be served immediately or refrigerated until needed. If preparing ahead, roll the ball 1 to 2 days in advance, but add the pomegranate arils the night before or the morning of serving to ensure they stick well. Allow the cheeseball to come to room temperature before serving for optimal texture and flavor.

Notes

• Ensure the cream cheese and mascarpone are fully softened for easy mixing.
• Drying the pomegranate arils well helps prevent the cheeseball from becoming soggy and keeps a vibrant appearance.
• Use freshly grated sharp white cheddar for the best flavor and texture.
• This cheeseball can be made ahead but garnish with pomegranate arils just before serving for the freshest look.
• Allow the cheeseball to sit at room temperature for 20-30 minutes before serving for easier spreading.

Keywords: pomegranate cheeseball, holiday appetizer, cheese ball recipe, creamy cheese appetizer, party snacks