Pomegranate Almond Herbed Cheese Ball

Ingredients

• 2 TBSP Butter
• 8-10 Sage leaves (or 2 tsp dried sage)
• 8oz/225g Cream cheese, softened
• 4oz/110g Mascarpone cheese
• 6oz/170g Sharp cheddar cheese, grated
• 1/2 cup Almonds, sliced & toasted
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 cup Pomegranate seeds
• Crackers for serving

Preparation

1. In skillet, over medium-high heat melt butter, add sage leaves. Cook until sage is crisp. Turn them over once, cooking about 1 minute each side. (If using dried sage, cook 1-2 minutes, stirring frequently.) You don’t want the butter to brown, so lower the heat if necessary.
2. Remove the sage leaves, and allow to cool on a paper towel so that they crisp up. Set the butter aside. (If using dried sage, you can set the butter and sage aside until step 3)
3. In a bowl, combine cream cheese, mascarpone cheese, and shredded cheddar cheese. Stir until well blended. Crumble the sage leaves and add to the cheese mixture. Stir in toasted almonds, salt, pepper, and butter. Mix until well combined.
4. Lay out a sheet of plastic wrap on the counter. Turn the cheese mixture onto the plastic, forming the cheese into a ball. Wrap the cheese with the plastic, refrigerate for 30minutes.
5. Pour the pomegranate seeds onto a plate.
6. Take the cheese ball from the refrigerator. Remove and discard the plastic wrap. Slowly roll the cheese ball in the pomegranate seeds, pressing slightly so that the pomegranate attaches to the cheeseball. When evenly coated, place on a plate. It is ready to serve.

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