Pomegranate Cheese Ball

This mid-century classic appetizer gets an elegant face lift in this ruby red studded pomegranate cheese ball, made with garlic and fresh herbs.

Find more of my pomegranate recipes.

My family is so happy right now. We have recovered from our sugar coma of Halloween and are firmly in the heart of pomegranate season! Every fall my family goes bonkers and my husband and I are shucking pomegranates daily. And it’s not all for my blog.

My kids could easily eat a cup of pomegranate arils everyday. When the season is over, my husband gasps, “I’m never going to cut another pomegranate AGAIN!” And every fall, we forget about all the work and start seeding them again!

Ingredients you need

• Cream Cheese: Because of its mild flavor, this is the base cheese for the cheese ball. You can use full fat or low fat.
• Goat Cheese: I add a bit of goat cheese for additional flavor. You could also use a creamy feta.
• Shredded White Cheddar Cheese: I use white cheddar because I didn’t want big flecks of orange in my my cheese ball. I chose a sharp cheese to again, add another flavor profile.
• Herbs: Fresh rosemary, thyme, oregano and chives. Use less variety if you want or whatever fresh herbs you have on hand. Fresh has much more flavor than dried, so try to use fresh only.
• Pomegranate Arils: These ruby red jewels are what needs to be pressed all over your cheese ball.
• Kitchen staples: Garlic, salt and pepper.

Step-by-step directions

1. Combine the cheeses. Use a hand mixer and whip together the cheeses, herbs, garlic, salt and pepper until thoroughly combined.
2. Form a ball. Using a rubber spatula, scoop the ingredients together and transfer to a large sheet of plastic wrap. While wrapping with the plastic wrap, squeeze and roll cheese into a ball shape and chill in refrigerator for at least one hour to firm up.
3. Chill pomegranate arils. Peel and remove seeds (arils) from pomegranate. Lay pomegranate arils in one layer on a plate and refrigerate to dry out, about one hour. If arils are wet, they will not stick to the cheese ball. Learn how to cut pomegranates and seed them.
4. Add pomegranate. Roll cheese ball into the pomegranate arils, firmly pressing arils into the cheese. Continue doing this until the entire cheese ball is covered with pomegranate. Serve immediately or refrigerate until ready to serve.

Expert tips and recipe FAQS

Cheese balls are super easy to make and the flavor combinations are endless. From the different types of cheeses you can use to the herbs and flavorings you add to it.

• Besides pomegranate, you can stud your cheese ball with chopped nuts, herbs, crushed crackers, even. crushed chips!
• Serve with your favorite crackers, pita chips or even a baguette.
• Cheese balls can be made 2-3 days ahead of time. Just wrap tightly with plastic wrap and refrigerate.

Pomegranate Cheese Ball

Laura Bashar | Family Spice

This mid-century classic appetizer gets an elegant face lift in this ruby red studded pomegranate cheese ball, made with garlic and fresh herbs.

4.38 from 8 votes

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Prep Time 1 hour hr

Additional Time 1 hour hr

Total Time 2 hours hrs

Course Appetizers

Cuisine American

Servings 8

Calories 236 kcal

Ingredients

  

1x2x3x

• 8 oz cream cheese
• 5 oz goat cheese
• 4 oz shredded white cheddar cheese
• 2 garlic cloves crushed
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon finely chopped fresh chives
• ¼ teaspoon salt
• ⅛ ground teaspoon black pepper
• 1 large pomegranate

Get Recipe Ingredients

Instructions

 

• In a medium-sized bowl add all of the ingredients except the pomegranate. Using a hand mixer, whip the ingredients until thoroughly combined.
• Using a rubber spatula, scoop the ingredients together and transfer to a large sheet of plastic wrap.
• While wrapping with the plastic wrap, squeeze and roll cheese into a ball shape. Place cheese ball in refrigerator for at least one hour to firm up.
• Peel and remove seeds (arils) from pomegranate. Lay pomegranate arils in one layer on a plate and refrigerate to dry out, about one hour. If arils are wet, they will not stick to the cheese ball.
• Unwrap cheese ball and roll into the pomegranate arils, firmly pressing arils into the cheese. Continue doing this until the entire cheese ball is covered with pomegranate.
• Serve immediately or refrigerate until ready to serve.

Video

Notes

Instead of goat cheese try a creamy feta instead. For cheddar, use your favorite. It can be mild, sharp or extra sharp depending on your personal preference.

You can also change the herbs to what you have on hand. Just use fresh and not dried for best flavor.

Serving Suggestions: Serve with crackers, bagel crisps, pita chips or crudités.

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1gCalories: 236kcalCarbohydrates: 9gProtein: 9gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 5gCholesterol: 51mgSodium: 337mgFiber: 2gSugar: 6g

Keyword cheese ball, pomegranate appetizer, pomegranate cheese ball

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Disclosure: Special thanks to Cabot Creamery for sending me samples of their fabulous cheddar cheese. I used their Seriously Sharp Cheddar in this recipe. I was not paid to write this post. If I didn’t like it, I wouldn’t blog about it.