Pomegranate, Parsley and Pecan Cheeseball
User Reviews
5
-
Course
Appetizer
Pomegranate, Parsley and Pecan Cheeseball
Description
The Pomegranate, Parsley and Pecan Cheeseball combines softened cream cheese and butter with grated Monterey Jack cheese to create a creamy and mildly tangy texture. Toasted and finely chopped pecans add crunch, while fresh minced garlic and herbs like rosemary, thyme, and parsley brighten the flavor profile. Lemon zest enhances the overall aroma and adds a subtle citrus note. After mixing, the cheeseball is shaped using plastic wrap and chilled for at least an hour to firm up the texture for easy slicing or spreading.
The finishing touch involves rolling the chilled cheeseball over fresh pomegranate arils, which provide a burst of juicy sweetness and color contrast against the creamy cheese. This presentation makes it suitable as a festive appetizer or part of a cheese board. The mixture’s fresh herbs and nuts provide complexity while keeping the flavor accessible.
Ingredients
- 1 cup pomegranate arils drained, or seeds
- 8 ounces cream cheese softened (You can use regular cream cheese, but I like the lower fat Neufachel variety, Neufchatel style
- 1 tablespoons butter softened
- 1 cup Monterey jack cheese grated
- ¼ cup pecans toasted, finely chopped
- 1 garlic minced, small clove
- 1 teaspoon rosemary finely chopped fresh
- 2 teaspoons thyme leaves fresh, finely chopped
- 1 tablespoon parsley finely chopped or snipped, finely chopped, fresh
- 1 teaspoon lemon finely zested peel
- ⅛ teaspoon black pepper freshly ground
- 1 teaspoon parsley for garnish, finely chopped, fresh
Instructions
- Place several thicknesses of paper toweling on a dinner plate. Place pomegranate arils on toweling in a single layer. Cover with another paper towel and pat gently. Refrigerate on plate, allowing arils to drain while preparing cheeseball.
- In the bowl of an electric mixer, combine cream cheese, butter, Monterey Jack cheese, pecans, garlic, rosemary, thyme, parsley, lemon zest and black pepper. Beat for 1 minute or until well combined.
- Place a large piece of plastic wrap on a work surface. Scoop cream cheese mixture onto one side of the plastic wrap. Fold other half over the mixture and working with your hands form into a ball. Don't worry if it's not super round at this point. Place in refrigerator and chill for 1 hour or up to 2 days.
- Remove from refrigerator and discard plastic wrap. With a clean sheet of plastic wrap, shape into a round ball. Remove pomegranate plate from refrigerator and discard paper towels. Place cheese ball in the center of the plate. With your hands, scoop up pomegranate arils and gently, but firmly press them into the cheeseball till most of the white is covered. Once the entire ball is covered with pomegranates, you can gently reshape it one more time, if needed.
- Place on a serving plate, sprinkle with more chopped parsley and serve with crackers or crostini. Can be made 4-5 hours in advance and refrigerated, covered lightly with plastic wrap. Bring to room temperature for 30 minutes before serving. Serves 20-24.
User Reviews
Overall Rating
5
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