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

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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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11 Responses to “Apple Cranberry Cake-Pie”

  1. #
    1
    nutmegnanny — November 16, 2009 at 4:02 pm

    This looks so homey and delicious!

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    2
    lilybeth12 — November 16, 2009 at 9:39 pm

    RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?

  3. #
    3
    Jen — November 17, 2009 at 12:04 am

    Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.

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    4
    Jane — November 22, 2009 at 12:29 am

    Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.

  5. #
    5
    Lisa — November 22, 2009 at 3:09 am

    I also wonder if you can use fresh cranberries since they are in season!

  6. #
    6
    Jen — November 22, 2009 at 4:57 pm

    You could definitely make this with fresh cranberries if you wanted.

  7. #
    7
    Lisa — November 22, 2009 at 6:15 pm

    How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂

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    8
    Jen — November 22, 2009 at 7:43 pm

    I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.

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    9
    Lucy — November 22, 2009 at 11:03 pm

    I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂

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    10
    Lisa — November 23, 2009 at 2:19 am

    Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

    Thanks so much!

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    11
    Jen — November 23, 2009 at 2:26 am

    Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.

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