Pomegranate Macadamia Cheese Ball Recipes
POMEGRANATE MACADAMIA CHEESE BALL
Cheese balls are a dime a dozen during the holidays, but this one earns points for being posh. It's creamy, sweet, spicy and studded with pecans and pomegranate seeds. We scoop it up with pita chips, but it can also be served with chutney, jam or high-quality crackers. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4-1/2 cups
Number Of Ingredients 13
Steps:
- Beat first six ingredients until blended. Beat in cranberries and wine. Stir in pineapple, 1/2 cup macadamia nuts and 3 tablespoons chives. Refrigerate, covered, 30 minutes., In a shallow bowl, toss pomegranate seeds and remaining nuts. Shape cheese mixture into a ball; roll in pomegranate mixture., Wrap in plastic; refrigerate 1 hour or overnight. Unwrap; roll in remaining chives. Serve with pita chips.
Nutrition Facts : Calories 117 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 141mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
POMEGRANATE CHEESE BALL
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Blend 8 ounces goat cheese, 1/4 cup each fresh parsley and chopped chives, 2 teaspoons each fresh thyme and chopped rosemary and 1 small garlic clove in a food processor. Season with salt and pepper. Form into a 3- to 4-inch ball and roll in pomegranate seeds; add more seeds to fully coat. Refrigerate until firm, about 30 minutes. Serve with crackers.
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