About the Recipe
This festive appetizer combines creamy white cheddar, toasted almonds, crispy sage, and the sweet pop of pomegranate arils.
Ingredients
2 tablespoons unsalted butter
10 fresh sage leaves
1 (8-ounce) block cream cheese, softened
4 ounces mascarpone cheese
4 ounces sharp white cheddar cheese, grated
1/2 cup toasted almonds (crushed)
Salt and pepper, to taste
Pomegranate arils (seeds) for garnish
Preparation
Brown Butter Sage:
In a small saucepan, melt the butter over medium heat.
Add the sage leaves and cook until they become crispy and fragrant.
Remove the sage leaves and set the butter aside.
Cheeseball Base:
In the bowl of your electric mixer, combine the softened cream cheese, mascarpone, and grated white cheddar.
Beat until well combined.
Add the crushed toasted almonds, crispy sage leaves (reserve a few for garnish), and brown butter, salt, and pepper.
Mix on low speed until everything is evenly incorporated.
Shape the Cheeseball:
Transfer the mixture onto a piece of plastic wrap.
Shape it into a ball, wrapping it tightly in the plastic wrap.
Refrigerate for at least 30 minutes to firm up.
Jewel It Up:
Unwrap the chilled cheeseball and roll it in pomegranate arils, pressing them gently onto the surface.
Garnish with a few extra crispy sage leaves.
Serve:
Place your beautiful Pomegranate Jeweled Cheeseball on a platter.
Serve with crackers, sliced baguette, or vegetable sticks.
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