When it comes to looking festive, this cheese ball always steals the show. Creamy Swiss cheese and almond spread is encased in a ruby red covering of fresh pomegranate seeds. Both beautiful and delicious, it’s the perfect addition to pre-dinner snacks or a full-belly appetizer spread.

Pomegranate Cheese Ball

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1 large cheese ball

Serving Size: about 2 tablespoons

Ingredients

  • 1 cup pomegranate arils (seeds)
  • 8 ounces cream cheese, softened
  • 8 ounces Swiss cheese, shredded
  • 3 1/2 tablespoons unsalted butter, softened
  • heaping 1/3 cup slivered almonds
  • 1 1/2 teaspoon horseradish mustard
  • 1 cup fresh parsley, chopped
  • salt and freshly ground pepper to taste

Directions

Pat arils dry with paper towel, ensuring they are as dry as possible.

Place cheeses and butter along with almonds, mustard, parsley and salt and pepper into bowl of food processor. Pulse for 1-2 minutes, scraping bowl frequently, until ingredients are well combined.

Shape cheese mixture into 1 large ball. Refrigerate if not serving immediately. Cheese ball can be made up to 2 days ahead, wrapped and stored in refrigerator.

Before serving, roll cheese ball in pomegranate arils until fully coated, pressing seeds into cheese ball gently to encourage them to adhere. Place on plate with crackers for serving.

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COMMENTS

3 thoughts on “Pomegranate Cheese Ball

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  1. Donna` said:

    Pomegranate Cheese Ball:
    Looks like a great cheese ball. I like things with pomegranate

    • realbutter said:

      Hi Kate – You can buy pomegranate seeds at most grocery stores. They are usually located in the produce section. You can also seed your own pomegranate if you prefer.