Pomegranate Blue Cheese Ball
Serves: 12
  • 1 tablespoon butter
  • 1 tablespoon fresh sage, chopped
  • ⅓ cup walnut pieces, chopped
  • ¾ cup (6 ounces) cream cheese, softened
  • 1 cup (6 ounces) Blue Affinee cheese, crumbled
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Seeds from 1 pomegranate (about 1 cup)
  1. Melt butter in skillet over medium heat. Add sage and walnuts. Cook 3 to 4 minutes or until walnuts are toasted. Remove from heat; set aside.
  2. With an electric mixer, beat cream cheese, blue cheese, salt, and pepper until combined Fold in walnut/sage mixture.
  3. Place large sheet of plastic wrap on countertop; scoop cheese mixture onto sheet; wrap, forming ball, and refrigerate 1 hour. Remove cheese from refrigerator and reshape into ball. Place pomegranate seeds in shallow bowl and roll cheese ball, gently pushing the seeds with your hands to adhere to the cheese ball. Place on serving plate. Serve immediately or refrigerate up to 1 day.
Recipe by Wisconsin Cheese Mart at http://blog.wisconsincheesemart.com/new-years-eve-party-recipes/