Pomegranate Cheese Ball Recipes

POMEGRANATE CHEESE BALL

Steps:

• 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.

POMEGRANATE CHEESE BALL

Steps:

• Place the cream cheese, shredded cheddar, Worcestershire sauce, and cayenne in the food processor. Pulse to combine. Then add in the cranberries and chive and pulse again until evenly mixed.
• 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. Place a few extra pieces of chive in the top if you want it to look like it has a stem. Serve the cheese ball with chips, crackers, or cut veggies.

POMEGRANATE CHEESE BALL

Steps:

• 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 pepper. Form into a 3- to 4-inch ball and roll in pomegranate seeds; add more seeds to fully coat. Refrigerate until firm, about 30 minutes. Serve with crackers.

POMEGRANATE MACADAMIA CHEESE BALL

Steps:

• Beat first six ingredients until blended. Beat in cranberries and wine. Stir in pineapple, 1/2 cup macadamia nuts and 3 tablespoons chives. Refrigerate, covered, 30 minutes., In a shallow bowl, toss pomegranate seeds and remaining nuts. Shape cheese mixture into a ball; roll in pomegranate mixture., Wrap in plastic; refrigerate 1 hour or overnight. Unwrap; roll in remaining chives. Serve with pita chips.

SAVORY POMEGRANATE CHEESE BALL

Steps:

• Mix all ingredients except pomegranate seeds until blended; shape into ball.
• Place pomegranate seeds in pie plate. Add cheese ball; turn to evenly coat with seeds. Wrap in plastic wrap.
• Refrigerate 2 hours.

CHEESE BALL I

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.