Just in time for any New Years Eve parties, this pomegranate white cheddar cheese ball makes the most delicious appetizer. Not to mention it’s pretty and festive! I’ve already made this twice and will definitely keep it in my recipe rotation. It makes a lot, so you won’t have to worry about running out!
White Cheddar, Toasted Almond & Crispy Sage Cheese Ball
via how sweet it is
ingredients:
2 tbsp unsalted butter (I only used 1 tbsp)
10 fresh sage leaves
1 8 oz. block cream cheese, softened
4 oz. mascarpone cheese, softened
6 oz. freshly grated white cheddar cheese
1/2 c. sliced almonds, toasted
1/4 tsp salt
1/4 tsp pepper
1 c pomegranate arils
directions:
Heat a skillet over medium heat and add butter. Once it’s sizzling, toss in 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 up a bit. Set the butter aside.
In the bowl of your electric mixer, combine the cream cheese, mascarpone and cheddar cheese. Beat until combined, then add in the almonds, sage leaves, remaining butter, salt and pepper. Mix on low speed until combined, about 1 minute, scraping down the sides and the bottom if needed. Take the cheese mixture out of the bowl and mold it into a big ball as best you can. Roll it in plastic wrap and place it in the fridge for 30 minutes. (I actually found putting it in the fridge for 20 minutes works better)
Meanwhile, place the arils on a paper towel and pat them completely dry. Let them sit out while the cheese is chilling to remove as much liquid from them as possible. This will keep the cheeseball pretty!
After 30 minutes, mold the cheese into more of a smooth ball. Add the arils to a plate or baking sheet and roll the ball through them, using your hands to press arils into all the cracks and crevices. You will need to gently press so the arils adhere to the cheese. At this time, you can serve it immediately or keep it in the fridge until ready to use. If you want to make it ahead of time, you can rolls the ball 1 to 2 days beforehand. Wait until the night before or morning of to add the pomegranate arils, and you may need to let the cheese come to room temp a bit so it’s sticky enough.
Enjoy!
xx
This is one of the prettiest appetizers and so delicious!!! Wish I was going to a party where they were serving this!! xo, Biana – BlovedBoston
mmmm yes! i loved this cheese ball! pinning this so i can make it in the future 🙂 xo jillian
Good you did end up posting this!! Pinning this for sure! It was too pretty!
OMG yummmm! I LOVE cheese balls and this is such a great change up from the normal ones! It’s so pretty too!
<3, Pamela
Sequins & Sea Breezes
As usual with most of your recipes, this is going straight onto my Pinterest board. This looks so delicious – and pretty!
I love this recipe! Seems pretty straightforward but definitely pretty! xo
Oh wow!! This looks delicious and it’s so pretty!
So glad you shared this, it was delicious!!
now this is a cheeseball i can get on board with!
This looks wonderful!! It would be perfect for NYE!!
http://www.madeintheshadeblog.com
This was SO fantastic! Loved it!
Not your basic cheese ball – Delish and beautiful!!!