Jeweled Pomegranate Cheese Ball

Posted On: December 1, 2018

Pomegranate Cheese Ball

 by Kelly Clarke


Ingredients:

  • 6 oz. freshly grated white sharp cheddar cheese
  • 8 oz. block cream cheese, softened
  • 8 oz. goat cheese
  • 4 oz. mascarpone cheese
  • 20 oz. can crushed pineapple, thoroughly drained
  • 1/3 cup sliced almonds
  • 3 tbsp. Fresh Harvest Pomegranate Balsamic Vinegar
  • Crackers / Chips of your choice

 

Directions: 

Combine the cheeses and the pineapple in a bowl and mix well. For a creamier dip, you can use an electric mixer. Add the almonds and pomegranate balsamic and mix. Shape into a ball, cover, and refrigerate for 30 minutes.

Meanwhile, remove the pomegranate arils and allow them to dry on a paper towel. (Tip: Removing the arils can be time-consuming; a quick and easy way to remove them is to cut the pomegranate along it’s median and use the back of a wide spoon to strike the rind with the open part of the pomegranate facing a bowl.)

Cover the cheese ball with the arils and serve with crackers or chips of your choice.

Fresh Harvest Premium Olive Oil and Balsamic