Pomegranate Goat Cheese Ball

• Vegetarian
• Gluten free

• Produce

  • 1 Arils from 1 pomegranate
  • 1 tbsp Sage, fresh

• Baking & Spices

  • 1 pinch Black pepper

• Nuts & Seeds

  • 1/4 cup Pistachios

• Dairy

  • 2 tbsp Butter
  • 2 oz Cream cheese
  • 8 oz Goat cheese

Found on crateandbarrel.com

Directions

• Heat a medium-sized skillet over medium heat and add the butter. Once melted, add the sage and cook 2 minutes or until the butter is lightly browned and toasted. Remove from the heat and let cool. In the bowl of an electric stand mixer (or using a handheld mixer) beat together the goat cheese, cream cheese, and and pepper until combined. Add in the sage butter and pistachios, beat to combine. Lay a large sheet of plastic wrap on the counter and scoop the cheese mixture out of the bowl and onto the counter. Wrap the cheese in plastic wrap, forming a rough ball. Place in the fridge for 1 hour to chill and stiffen. Once the cheese is well-chilled remove from the fridge and reshape into a ball. Place the pomegranate arils in a shallow bowl and roll the ball in the arils, using your hand to gently push the arils into the cheese ball to adhere. Place on a serving plate. Serve or store in the fridge until ready to use.
• Remove the cheese from the fridge 1 hour prior to serving. Room temperature is always best for a cheese board. While the cheese is still cold, slice the hard cheese into slices and crumble some of the blue cheese. Arrange the cheese on a large platter or wood cheese board and arrange everything else around the cheese.