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.
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.
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.
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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I like to stuff my squash with something savory, like spicy sausage stuffing but your dish makes me re-think the whole concept!
WOW this looks so good! Thank you for this recipe!
I’m so glad you liked this. It is absolutely one of our favorite side dishes this time of year. Your pics are beautiful!
what an awesome recipe!!! keeping it in mind…..
This looks so delicious! I have an acorn squash sitting on my counter at home…
This looks awesome! I roasted an acorn squash the other night and chopped it up and threw it in a salad. You’re making me wish I had stuffed it instead though!
I linked to this recipe from Examiner. 🙂
This is awesome! Thanks for the post, the pics are great. Have never tried this before, it is a must. Also we will certainly be telling all of our walnut loving friends about it. This is a perfect post for #WalnutWednesday!
These looks fantastic!! great post 🙂
WOW – these do look like the perfect side dish. Will definitely have to give them a trial run before turkey day.
hmm… is this something you think could be adapted for use with butternut squash? Obviously not really “stuffed”. I have a butternut that I’m looking for something to do with…
Yum!!! 😀
What a delicious and tasty looking recipe! It just screams Fall!