My cousin is supposed to be making a cheese ball for Thanksgiving this year and since I had the ingredients (sort of), I decided to make one for my coworkers. But mostly the idea started because I deconstructed a pomegranate from a friend's tree and I wanted to use the seeds. This was easy - now I know why my cousin volunteered to bring one.
- 8 oz cream cheese
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1/2 cup freshly grated parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup roasted almonds, chopped rough
- 1 cup pomegranate seeds
Lay seeds out on a paper towel to dry as much as possible.
Mix together all ingredients (except pomegranate seeds) till well incorporated. Spoon into a sheet of plastic wrap and form into a medium/large ball. With this recipe, I formed into two good sized balls - one for me, one for a friend. Refrigerate for at least 30 minutes.
Take chilled cheese ball and pat it further into a nice round ball. Unwrap from the plastic and roll around in the pomegranate seeds (the cheese, not you!), pressing firmly so they stick in. Serve immediately or wrap again in plastic and refrigerate overnight.