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.

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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

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9 Responses to “Pomegranate Rosemary Cheese Ball”

  1. #
    1
    Sabina — January 17, 2014 at 10:59 am

    I love pomegranate so much ♥

    • beantownbaker — January 18th, 2014 @ 9:03 am

      Isn’t it awesome. It makes me so sad when my store doesn’t have any…

  2. #
    2
    tutorial para llenar Cheques — January 17, 2014 at 12:15 pm

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  3. #
    3
    Tracy | Pale Yellow — January 18, 2014 at 6:30 am

    I’ve never had a cheeseball before! This one looks like the perfect entry – gorgeous!

  4. #
    4
    Melissa Loh — January 23, 2014 at 6:38 am

    All those pomegranate seeds look like little jewels on the cheese ball! And to think cheese balls have sorta become unfashionable in recent years.

    • beantownbaker — January 23rd, 2014 @ 2:13 pm

      I agree, and there’s no reason for it! Especially with how pretty this cheeseball is.

  5. #
    5
    Shannon — February 8, 2014 at 9:02 am

    this sounds delicious, and i love that it’s studded with those gems of pomegranate seeds :)

    • beantownbaker — February 8th, 2014 @ 11:58 am

      Pom seeds are my favorite. I’m so sad that I can’t find pomegranates around me anymore. The containers of just the seeds are not the same…

  6. #
    6
    google — August 1, 2014 at 1:11 pm

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