Description
This Pomegranate Jeweled Cheeseball is a delightful appetizer that combines creamy cheeses with the crunch of toasted almonds and the vibrant sweetness of fresh pomegranate arils. Crispy sage leaves and a hint of butter add a savory touch, creating a perfect balance of flavors and textures that’s ideal for parties or holiday gatherings.
Ingredients
Units
Scale
Cheeseball Mixture
- 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
Topping & Serving
- 1 cup pomegranate arils
- Crackers for serving
Instructions
- Crisp the Sage Leaves: Heat a skillet over medium heat and add the butter. Once sizzling, add 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 further. Reserve the butter for later use.
- Prepare the Cheese Mixture: In the bowl of an electric mixer, combine the softened cream cheese, mascarpone, and sharp white cheddar. Beat until the mixture is well blended and smooth.
- Add Almonds, Sage, and Seasoning: Add the toasted almonds, crispy sage leaves, reserved butter, salt, and pepper to the cheese mixture. Mix on low speed for about 1 minute until evenly combined, scraping down the sides and bottom of the bowl as needed.
- Chill the Cheeseball: Remove the cheese mixture from the bowl and shape it roughly into a large ball. Wrap tightly in plastic wrap and refrigerate for 30 minutes to firm up.
- Dry the Pomegranate Arils: While the cheeseball chills, place the pomegranate arils on a paper towel and pat dry to remove excess moisture. Let them rest at room temperature to ensure they are fully dry to maintain the cheeseball’s appearance.
- Shape and Decorate the Cheeseball: After chilling, reshape the cheese into a smooth ball. Spread the pomegranate arils on a plate or baking sheet and roll the cheeseball through them, pressing gently so the arils adhere to all surfaces and crevices of the ball.
- Serve or Store: Serve the cheeseball immediately with crackers, or refrigerate until ready to serve. For make-ahead preparation, roll the ball with arils up to 1-2 days in advance, but it’s best to add the pomegranate arils the night before or the day of serving. Allow the cheeseball to come to room temperature briefly before serving to enhance spreadability and stickiness.
Notes
- Be sure to dry the pomegranate arils thoroughly to prevent the cheeseball from becoming soggy.
- Softened cheeses make mixing easier and result in a smoother finish.
- You can toast the almonds ahead of time and store them in an airtight container.
- Making the cheeseball a day in advance allows flavors to meld.
- Serve with a variety of crackers for different textures and flavors.
Nutrition
- Serving Size: about 1/6 of cheeseball with crackers
- Calories: 280
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg
