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Holiday Appetizer: Pomegranate Cheese Ball {Video}

This mid-century classic appetizer gets an elegant face lift in this Pomegranate Cheese Ball, made with garlic and fresh herbs.

Pomegranate Cheese Ball by FamilySpice.com

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 seed another pomegranate AGAIN!” And every fall, we forget about all the work and start seeding them again!

Pomegranates off the tree by FamilySpice.com

If you are a regular reader of my blog, then you know I have a whole lot of pomegranate recipes. Persians (and all middle easterners) have loved this bejeweled fruit for centuries. It’s about time that pomegranates have taken over the western cuisine.

The pomegranates pictured below are from our little tree. With the drought conditions and low water restrictions (and an unseasonably warm beginning to our fall) we did not have a bumper crop. Our tree, even on a good year, won’t grow enough pomegranate to keep my family satisfied.

Pomegranate Cheese Ball by FamilySpice.com

So we get gifts from friends with trees or I hit the store and purchase pomegranate. We just can’t get enough of this fruit.

And if you’ve never had a pomegranate? You don’t know what you are missing! Years ago, I held a pomegranate party for 30 some odd friends and family. I introduced pomegranate to kids of all ages and it was no surprise to see them fall in love with this fruit, too.

Today I am showing a real show-stopper appetizer. This is the time of year that everyone is entertaining. Well, make your guests’ eyes pop out when you bring out these bejeweled Pomegranate Cheese Ball. And it tastes as good as it looks. My 10-year old Princess couldn’t stop eating it.

Pomegranate Cheese Ball by FamilySpice.com

Wait! Save some for me!

Most of the work is from seeding the pomegranate. Cheese balls are super easy to make and the flavor combinations are endless. This one is made with cream cheese, goat cheese, white cheddar, garlic and fresh herbs.

What’s your favorite way to enjoy pomegranates?

Pomegranate Cheese Ball


Laura Bashar

This is not the store bought cheese ball you remember as a kid, but an elegant appetizer that only looks like you slaved away all day to prepare it. Recipe by Laura Bashar of Family Spice


  • 1 large pomegranate
  • 8 oz cream cheese
  • 5 oz goat cheese
  • 4 oz white cheddar cheese, shredded
  • 2 garlic cloves, crushed
  • 1 TBS rosemary, fresh, finely chopped
  • 1 TBS thyme, fresh, finely chopped
  • 1 TBS oregano, fresh, finely chopped
  • 1 TBS chives, finely chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper, ground


  1. In a medium-sized bowl add:
    • 8 oz cream cheese
    • 5 oz goat cheese
    • 4 oz white cheddar cheese , shredded
    • 2 garlic cloves , crushed
    • 1 TBS rosemary, fresh , finely chopped
    • 1 TBS thyme, fresh , finely chopped
    • 1 TBS oregano, fresh , finely chopped
    • 1 TBS chives , finely chopped
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  2. Using a hand mixer, whip the ingredients until thoroughly combined.
  3. Using a rubber spatula, scoop the ingredients together and transfer to a large sheet of plastic wrap.
  4. 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.
  5. Lay pomegranate arils in one layer on a plate and refrigerate to dry out. If arils are wet, they will not stick to the cheese ball.
  6. 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.
  7. Serve immediately or refrigerate until ready to serve.


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

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Yield: Serves 8

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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.