Recipe: Pomegranate Sage Cheese Ball

Add a festive flare to your holiday cheese plate with a pomegranate encrusted sage cheese ball!

Ingredients:
2 tablespoons unsalted butter
10 fresh sage leaves
1/2 (8-ounce) block cream cheese, softened
2 ounces mascarpone cheese, softened
2 cups freshly grated sharp white cheddar cheese
1/2 cup sliced, toasted almonds, cashews, and pistachios
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup pomegranate arils
crackers for serving


Directions:
Heat a skillet over medium heat and add butter. Toss in the sage leaves and cook until crispy (about 1 minute per side). Remove sage leaves and place on a paper towel. Set remaining butter aside.

In the mixing bowl, combine the cream cheese, mascarpone and cheddar cheese. Then add in the almonds, cashews, pistachios, sage leaves, remaining butter, salt and pepper. Mix on low speed until combined. Take the cheese mixture out of the bowl and mold it into a ball with your hands.

Place the arils on a paper towel and pat them completely dry. Add the arils to a plate and press arils onto ball with hands.  I'd recommend serving it right away, since cheese tastes better at room temperature. But you can store it in your refrigerator if needed. Garnish with remaining sage and serve with crackers or homemade crostini.

Enjoy!

xx Nicolette