Pomegranate Pistachio Cheeseball
SERVES: 8 | PREP TIME: 20 Minutes, plus chilling overnight | BAKE TIME: N/A
Ingredients
2 (8-ounce) blocks cream cheese, softened
5 ounces smoked gouda, shredded
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 table spoon pistachio flour or finely ground pistachios
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 large pomegranate, seeded
3 tablespoons roasted pistachios, roughly chopped
Arugula leaves for plating, optional
Crackers for serving
This festive cheeseball has a deep savory flavor from smoked gouda that’s surrounded by the sweetness of juicy pomegranate arils and crunchy pistachios. It will be a bright spot on your holiday table. It’s best prepared the day before you plan to serve it with the outer layer of arils and nuts being added just before it’s taken to the table. Serve it with your favorite crackers or toasted slices of baguette.
Instructions
Add the cream cheese and smoked gouda to the bowl of an electric mixer fitted with the paddle attachment. Turn to low speed, then medium and mix for about 1 minute until the cheeses are combined. Scrape the sides of the bowl. Alternatively, the ingredients can be stirred together by hand.
Add the chives, dill, pistachio flour, salt, and pepper. Turn the mixer to medium-high and mix for about 2 minutes, scraping the sides of the bowl as needed, until all ingredients are mixed together and creamy.
Spoon the contents of the mixer onto a sheet of plastic wrap, large enough to wrap the cheeseball. Use the wrap to form it into an oval or log shape. Wrap tightly and refrigerate overnight or up to 24 hours.
Just before you are ready to serve, unwrap the cheeseball and place it on a serving board or plate. Gently press pomegranate arils and pistachios into the cheeseball covering the top and sides. Arrange arugula leaves around the cheese, if using. Serve with crackers.