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. 
Love any type of mousse- esp if it’s pink!
Love the pink! So cute and it looks and sounds delicous! Thanks!
This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!
Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.
I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!
This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!
Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!
Lovin’ the cranberryness here!
Love the pinkness and love the recipe!
This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!
This mousse looks divine! I could not be trusted around it.