a yellow plate topped with crackers covered in cheese and pomegranate

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7. Place a grape in the center of the cream cheese mixture, and spoon the cheese over it to form a ball. 8. Roll the cheese balls in the pomegranate seeds, pressing them into the mixture. 9. Cut the olives in half and insert dill sprigs (or green onions) as "hangers" on the cheese balls. 10.

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Remove the goat cheese from the refrigerator and roll 7 in pomegranate seeds and the other remaining 7 in the pistachio and lemon mixture to evenly coat the cheese balls. A FEW RECIPE NOTES: If you don't love goat cheese, feel free to swap it out with any other cheese like sharp cheddar cheese, cream cheese, or blue cheese.

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Press the ball onto the cutting board gently so that the bottom is flat. Place a large piece of plastic wrap on a cutting board and spread out the pomegranate arils in a single layer.Â. Gently place the round part of the cheese ball on top of the pomegranates and roll around. Use your hands to gently press the seeds onto the cheese.

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Blend 8 ounces goat cheese, 1/4 cup each fresh parsley and chopped chives, 2 teaspoons each fresh thyme and chopped rosemary and 1 small garlic clove in a food processor. Season with salt and.

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Then, pour the pomegranate arils onto the plate and roll the cheese ball in the pomegranate arils, until it's completely covered in them. Once the cheese ball is fully coated in the pomegranate arils, wrap it tightly in plastic wrap and place the cheese ball in the fridge to chill. Top it with a sprig of fresh rosemary.

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Set the butter aside. In the bowl of your electric mixer, combine the cream cheese, mascarpone and cheddar cheese. Beat until combined, then add in the almonds, sage leaves, remaining butter, salt and pepper. Mix on low speed until combined, about 1 minute, scraping down the sides and the bottom if needed.

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Instructions. Combine all ingredients except pomegranate seeds in a food processor. Mix until smooth. Lay a large piece of plastic wrap on your counter. Pile mixture into center of plastic wrap. Pull plastic wrap around mix tightly to form a ball. Ensure all edges are sealed shut and place in freezer for at least 20 minutes.

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This creamy, salty, and scoopable pomegranate cheese ball is the perfect appetizer for your next Christmas party. Whipped cream cheese and Asiago covered in pomegranate seeds and topped with a Rolo and sprig of thyme, this easy recipe looks just like a festive ornament. Cheese balls are always a hit at any party.

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In a food processor or mixer, combine butter, cream cheese, and white cheddar. Add garlic, green onion and ground pepper until well combined. Using your hands, form a ball. Alternatively, place mixture onto the center of a 12" x 12" piece of saran wrap and pull each corner up tight to form a ball, then release.

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Refrigerate on plate, allowing arils to drain while preparing cheeseball. In the bowl of an electric mixer, combine cream cheese, butter, Monterey Jack cheese, pecans, garlic, rosemary, thyme, parsley, lemon zest and black pepper. Beat for 1 minute or until well combined. Place a large piece of plastic wrap on a work surface.

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Mix in the dried mint. Transfer the mixture onto a large piece of plastic wrap. Lift the sides of the plastic wrap and form the cheese mixture into a ball. Bring all the corners of the plastic wrap together and tie them together. Place the wrapped cheese ball in the fridge and chill for at least one hour.

a yellow plate topped with crackers covered in cheese and pomegranate

Scoop the cheese mixture out of the food processor and form into a ball by hand. Place on a serving platter. Remove the arils from the pomegranate and press the pointed ends into the cheese ball, covering completely. Cover and refrigerate until ready to serve. Set out an hour before serving to soften.

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Fresh chives (7-8 sprigs) Seeds from half a pomegranate. Remove seeds from pomegranate. Lay pomegranate arils on a plate and refrigerate to dry out, about an hour, while you make the cheese ball. Chop herbs. Mix cream cheese, white cheddar, salt, and herbs well and form a ball. Wrap cheese ball in plastic wrap and chill for one hour.

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Transfer mixture to the center of a large sheet of plastic wrap. Wrap the cheese firmly in the plastic wrap and use your hands to mold into a sphere. Place the plastic-wrapped ball back in the refrigerator and chill until firm again, about 1 hour. Combine herbs, lemon zest, and plenty of ground black pepper on a large plate.

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Mix until well combined. Place the mixture into a small, plastic-wrapped bowl. Roughly shape into a ball and cover completely with plastic. Place in the fridge for at least 1 hour, overnight is fine. De-seed pomegranate. Take the cheese ball from the fridge, remove plastic, and place on a serving dish.

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2. Using a rubber spatula, scoop the ingredients together and transfer to a large sheet of plastic wrap. 3. While wrapping with the plastic wrap, squeeze and roll cheese into a ball shape. 4. Place cheese ball in refrigerator for at least one hour to firm up. 5. Peel and remove seeds (arils) from pomegranate.

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