It’s the most wonderful time of the year — appetizer season!
Is there any other time when we obsess over snacks, hors d’oeuvres and bite-sized party food like the holidays? I don’t think so. Appetizers are one of my favorite parts of entertaining — they set the tone, invite grazing and make gatherings feel festive.
When I started this blog in 2009, I dove headfirst into a month dedicated to holiday appetizers. It was ambitious and a little cringey in hindsight, but it was born out of pure enthusiasm for all things small, shareable and delicious.
Yes, I call them “apps” — the edible kind, not the ones on your phone. Ten years ago, “apps” naturally meant cocktail hour bites; now it’s more likely to mean a smartphone app to someone younger. Still, I’m sticking with drinks and apps: a virtual happy hour, anyone?
This cheeseball is a bit rebellious in my family. My grandmother made a classic cheeseball for decades — a staple my mom still serves at every gathering — and they weren’t thrilled when I started experimenting. But I love keeping traditions while adding new twists: half familiar, half adventurous.
Enter this pomegranate-jeweled cheeseball: a gorgeous ball of tangy white cheddar and creamy cheeses studded and coated with bright pomegranate arils. It’s stunning on a holiday table and full of layered flavors.
The base is sharp white cheddar — use a good-quality, sharp block for the best flavor. I combined cream cheese and mascarpone for a silky, slightly sweet richness that balances the cheddar’s bite. Toasted sliced almonds add crunch and a toasty, nutty depth; if you don’t have store-bought toasted almonds, simply toast sliced almonds in a dry skillet until golden and fragrant.
One small, luxurious detail: crispy sage leaves cooked in butter until they turn almost brown and nutty. That brown-butter-flavored sage gets folded into the cheese for an herbaceous, savory note that ties everything together. Yes, butter in cheese — and yes, it’s worth it.
The pomegranate arils do more than look pretty. They contribute bursts of sweet-tart juiciness that brighten every bite. For best results, pat the arils dry before pressing them onto the chilled cheeseball so they adhere well and don’t make the surface soggy.
Pomegranate Jeweled Cheeseball
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Ingredients
- 2 tablespoons unsalted butter
- 10 fresh sage leaves
- 1 (8-ounce) block cream cheese, softened
- 4 ounces mascarpone cheese, softened
- 6 ounces freshly grated sharp white cheddar cheese
- 1/2 cup toasted sliced almonds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pomegranate arils
- crackers for serving
Instructions
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Heat a skillet over medium heat and add the butter. When it sizzles, add the sage leaves and cook until crispy, flipping once and cooking about 1 minute per side. Remove the sage and drain on paper towels. Reserve the butter in the skillet.
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In the bowl of an electric mixer, beat the cream cheese, mascarpone and grated cheddar until combined. Add the toasted almonds, crumbled crispy sage, reserved butter, salt and pepper. Mix on low speed until everything is incorporated, scraping the bowl as needed. Shape the mixture into a ball, wrap in plastic and chill for 30 minutes.
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While the cheeseball chills, spread the pomegranate arils on a paper towel and pat them dry to remove excess moisture. This helps the arils stick and keeps the cheeseball looking pretty.
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After chilling, smooth the cheeseball and roll it through the pomegranate arils on a plate or sheet pan, pressing gently so the arils adhere. Serve immediately with crackers, or refrigerate until ready. If making ahead, form and chill the cheeseball 1–2 days ahead, then add the pomegranate arils the night before or the day of serving; allow the cheese to warm slightly if it needs to become tacky enough for the arils to stick.
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If you tried this cheeseball, tag your photos with #howsweeteats. I love seeing your versions and appreciate your support.
Yes, I did put butter in cheese — and it makes the cheeseball unbelievably good.