Monday, December 8, 2014

Walnut Sage Pomegranate-Jeweled Cheeseball

It's that time of year, when holiday parties are in full swing. And in honor of this holiday tradition, I'm sharing some of my favorite recipes this week for hosting a party. These recipes are simple and great for snacking purposes. I'm kicking it off with a classic, a cheeseball with a little flair!

  • What You'll Need
    • 1 cup shredded Vermont cheddar
    • 12 sage leaves
    • 2 TBSP butter
    • 4 oz mascarpone
    • 8 oz cream cheese
    • 1/2 cup walnuts
    • 1/4 TSP salt
    • 1/4 TSP pepper
    • 1 cup pomegranate arils
    • Townhouse Sea Salt & Olive Oil Flatbread Crisps 

  • What You'll Do
    • Heat a skillet and melt the butter. Once the butter is melted and sizzling, add the sage leaves and cook until crispy. Flip occasionally. Remove and set on a paper towel to let them crisp up a bit. Then crumble them.
    • In a bowl, combine softened cream cheese, the mascarpone, and Vermont cheddar. Using a hand mixer, beat together until well combined.
    • Stir in the walnuts, crumbled sage leaves, salt, and pepper. Mix on the lowest speed until fully mixed together. 
    • Take the cheese mixture out of the bowl and mold it into a ball. Roll it up in plastic wrap an store in the fridge for at least 30 minutes.
    • Meanwhile, cut the pomegranate and get all of the arils out. Wash them off and set them on a paper towel to dry.
    • When you're ready to serve the cheeseball, mold it a little more for a smoother surface. Then roll it in the pomegranate arils. Use your hands to press the arils into the cheese so they stay. You may have to hand place some. 

**You can make this cheeseball a day ahead of time. If you are making it the night before, don't place the arils yet. And let the cheeseball come to room temperature before rolling in the arils so that the cheese becomes sticky enough.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...