Pomegranate Rosemary Cheese Ball

Pomegranate, rosemary, and goat cheese combine in this grown up version of the classic cheese ball. Serve it at your next get together or party.

Pomegranate Rosemary Cheese Ball

Would you guys believe this is the first cheese ball I’ve made in my adult life? How crazy is that? When I was a kid, there was always a cheeseball at the big Christmas meal with the family. It was cream cheese based and had ham on the outside. Slathering some of that cheese and ham goodness on some buttery crackers was a real treat. At least, it seemed like a treat since that was the only time of year we got to eat something like that.

Pomegranate Rosemary Cheese Ball

This cheese ball is not the cheese ball of your childhood. It’s a sophisticated cheese ball combining unexpected flavors. The cheese spread itself contains three kinds of cheese: cream cheese, goat cheese, and white cheddar. Then it’s got some rosemary in there as well. After the cheese spread has been formed into it’s ball shape, it’s rolled in my all-time-favorite winter ingredient: pomegranate seeds.

Pomegranate Rosemary Cheese Ball

These little jewels are what make the cheese ball shine. They provide a burst of juice that counters the saltiness of the cheese. The crunch they provide balances well with the creaminess of the cheese. Basically, if you can’t find pom arils, don’t make this cheese ball. They make the recipe. If you can find pomegranate seeds, then make this cheeseball for your next get together. Or bring it to a Superbowl party. It might not be traditional football food, but everyone around you will thank you.

Two Years Ago: My Go-To Cream Cheese Frosting and Roasted Pumpkin and Squash Soup with Sage
Three Years Ago: Chocolate Bacon Cupcakes with Caramel Frosting and Spinach with Pan Roasted Red Peppers and Goat Cheese
Four Years Ago: Pretzel Chocolate Chip Cookies and Overnight French Toast
Five Years Ago: Raspberry Meringue Cookies

Print Save

Pomegranate Rosemary Cheese Ball

Pomegranate, rosemary, and goat cheese combine in this grown up version of the classic cheese ball. Serve it at your next get together or party.

Yield: Serves 10-12

Ingredients:

8 oz cream cheese, at room temp
4 oz goat cheese, at room temp
5 oz sharp white cheddar cheese, grated
1 sprig fresh rosemary leaves, minced
Salt and pepper, to taste
Arils from 1 pomegranate

Directions:

In the bowl of a stand mixer, combine the three cheeses and mix on a low speed.

Add the rosemary and salt and pepper, mix again until combined.

Lay a piece of plastic wrap on a flat surface. Using a spatula, transfer the cheese mixture onto the plastic wrap and form into a ball. Wrap the cheese in the plastic wrap and refrigerate for at least 30 minutes.

Meanwhile, remove the arils from the pomegranate and lay out on a towel to dry.

Remove the cheese from the refrigerator.

Place the arils on a large flat plate.

Roll the cheese ball in the arils, pressing down so they stick. You may need to fill in holes with the arils by hand in some places after rolling.

Keep refrigerated until about 20 minutes before serving.

Serve with crackers

Recipe adapted from She Knows

    Pin It

8 Responses to “Stuffed Strawberries”

  1. #
    1
    Joelen — July 31, 2008 at 3:12 pm

    These are such an elegant treat especially for guests. I like using a cream cheese filling for them!

  2. #
    2
    Jen — July 31, 2008 at 5:39 pm

    Yep, that’s how I’ve always seen it, with cream cheese filling. It’s definitely a great way to use up leftover frosting though. I’m sure any cream-cheese based frosting would be delicious.

  3. #
    3
    Gail — August 1, 2008 at 3:44 am

    I love the idea of an inside-out chocolate covered strawberry! I will definitely be trying this!

  4. #
    4
    oneordinaryday — March 21, 2009 at 10:49 pm

    So pretty. I wonder if nutella would work too.
    Michelle
    http://oneordinaryday.wordpress.com/

  5. #
    5
    Chic Cookies — March 22, 2009 at 2:13 am

    These are so great! I love the idea (and the party theme is inspired). I posted a link for my edible crafts column to your blog at ediblecrafts.craftgossip.com. Hope to bring you a few more clicks! Thanks for sharing, Meaghan

  6. #
    6
    Oakley Rhodes — March 22, 2009 at 3:33 am

    Love it! I’m impressed by those that can keep “leftover” frosting around the kitchen – it’s usually eaten up by my housemates before any can be put away.

  7. #
    7
    lindsey — June 29, 2009 at 11:35 pm

    This comment has been removed by the author.

  8. #
    8
    lindsey — June 29, 2009 at 11:37 pm

    hey jen,
    i’m thinking of making these for dad’s fourth of july party, along with the strawberry and blueberry cupcakes and of course the layered cookie cake we made last year. i’ll let you know what everyone thinks of them!
    -lindsey

Leave a Comment