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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/pomegranate-jeweled-cheeseball-recipe/