Print

Pomegranate Jeweled Cheeseball Recipe

Pomegranate Jeweled Cheeseball Recipe
Print Recipe

★★★★★

5.1 from 29 reviews

This Pomegranate Jeweled Cheeseball is a festive and flavorful appetizer featuring a rich blend of cream cheese, mascarpone, and sharp white cheddar, studded with toasted almonds and crispy sage leaves, then coated in vibrant pomegranate arils for a beautiful, jewel-like finish. Perfect for holiday parties or special gatherings, it pairs wonderfully with crackers and offers a delightful mix of creamy, crunchy, and tangy textures.

Ingredients

Scale

Cheeseball Base

  • 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 ground black pepper

Coating and Serving

  • 1 cup pomegranate arils
  • Crackers for serving

Instructions

  1. Prepare the Sage Butter: Heat a skillet over medium heat and add the unsalted butter. Once sizzling, add the fresh sage leaves. Cook them until crispy, flipping once, about 1 minute per side. Remove the sage leaves and place them on a paper towel to crisp further. Set the sage-infused butter aside.
  2. Mix the Cheeses and Ingredients: In the bowl of an electric mixer, combine the softened cream cheese, mascarpone, and grated sharp white cheddar cheese. Beat until smooth and fully combined. Add in the toasted sliced almonds, crispy sage leaves, reserved sage butter, salt, and pepper. Mix on low speed for about 1 minute until everything is well incorporated, scraping down the sides of the bowl as needed.
  3. Chill the Cheeseball: Remove the cheese mixture from the bowl and shape it roughly into a large ball. Wrap it tightly in plastic wrap and refrigerate for 30 minutes to firm up.
  4. Prepare the Pomegranate Arils: While the cheeseball chills, place the pomegranate arils on a paper towel and pat them completely dry. Let them sit out to remove any excess moisture, which helps keep the cheeseball looking neat.
  5. Coat the Cheeseball: After chilling, unwrap the cheese ball and mold it into a smooth, even shape. Spread the pomegranate arils on a plate or baking sheet. Roll the cheese ball through the arils, pressing gently by hand to adhere the arils into all cracks and crevices, creating a jewel-like coating.
  6. Serve or Store: Serve the cheeseball immediately with crackers or wrap and refrigerate until ready to serve. For make-ahead, form and chill the ball 1 to 2 days in advance, but add pomegranate arils the night before or the day of serving. Allow the cheeseball to come to room temperature before adding arils to ensure they stick well.

Notes

  • Drying the pomegranate arils is crucial to prevent the cheeseball from becoming soggy.
  • You can toast the almonds yourself by heating them in a dry skillet over medium heat until fragrant and lightly browned.
  • If mascarpone is unavailable, cream cheese softened will work but mascarpone adds a rich creaminess.
  • The cheeseball can be prepared up to 2 days in advance for convenience.
  • Use a gentle hand when pressing arils onto the cheeseball to avoid breaking them.
  • Serve with a variety of crackers, toasted baguette slices, or fresh vegetable crudités for pleasing texture contrasts.

Nutrition

Keywords: pomegranate cheeseball, holiday appetizer, cream cheese appetizer, mascarpone cheese, festive appetizer, pomegranate, cheeseball recipe, party food, easy appetizer

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