Description
This Pomegranate Jeweled Cheeseball is a festive and elegant appetizer featuring a creamy blend of cream cheese, mascarpone, and sharp white cheddar, combined with toasted almonds and crispy sage leaves. Rolled in vibrant pomegranate arils, this cheeseball offers a perfect balance of creamy, nutty, and tart flavors, making it an eye-catching centerpiece for any party or gathering.
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 pepper
Coating and Serving
- 1 cup pomegranate arils
- Crackers for serving
Instructions
- Prepare Sage-Butter Mixture: Heat a skillet over medium heat and add the unsalted butter. Once sizzling, add the sage leaves and cook them until they turn crispy, about 1 minute per side, flipping once. Remove the sage leaves and place them on a paper towel to crisp further. Reserve the sage-infused butter for later use.
- Mix Cheese Base: In the bowl of an electric mixer, combine the softened cream cheese, mascarpone, and sharp white cheddar cheese. Beat until fully combined and smooth. Add the toasted almonds, crispy sage leaves, reserved butter, salt, and pepper. Mix on low speed for about 1 minute, scraping the sides and bottom as needed to ensure even blending.
- Chill the Cheeseball: Transfer the cheese mixture to a work surface or bowl and shape it into a large ball as best as possible. Wrap it tightly in plastic wrap and refrigerate for 30 minutes to allow flavors to meld and the mixture to firm up.
- Dry the Pomegranate Arils: While the cheeseball chills, spread the pomegranate arils on a paper towel and gently pat them dry to remove excess moisture. Let them sit out so they dry thoroughly, which will help them adhere better and keep the cheeseball from getting soggy.
- Coat Cheeseball with Arils: After chilling, unwrap the cheese and smooth it into a uniform ball. Spread the pomegranate arils on a plate or baking sheet and roll the cheeseball through them, gently pressing the arils into all cracks and crevices. This creates a jeweled effect and adds a burst of tart flavor.
- Serve or Store: Serve the cheeseball immediately with crackers or cover and refrigerate until ready to serve. For advance preparation, form and chill the cheese ball 1 to 2 days ahead but add the pomegranate arils just before serving. If refrigerated after coating, allow it to come to room temperature slightly for best texture and stickiness.
Notes
- Make sure the cream cheese and mascarpone are well softened for easier mixing and smoother texture.
- Drying the pomegranate arils is crucial to prevent the cheeseball from becoming watery.
- To toast the almonds, spread them in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- This cheeseball keeps well in the refrigerator for 1–2 days; add pomegranate arils just before serving for best freshness.
- Allowing the cheeseball to sit at room temperature for 10-15 minutes before serving enhances its spreadability.
Nutrition
- Serving Size: 1/6 of cheeseball with crackers (~100g)
- Calories: 250
- Sugar: 5g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
