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Pomegranate and herb goat cheese ball covered with red pomegranate seeds and fresh herbs on a matte black plate. A portion has been scooped out, revealing the creamy white cheese filling. A small bowl of pomegranate seeds sits on the rustic wooden table.

Pomegranate and Herb Goat Cheese Ball

Nesting Lane
Pomegranate and Herb Goat Cheese Ball is an easy make-ahead holiday appetizer for Christmas parties, Thanksgiving, and entertaining.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 12

Equipment

Medium Mixing Bowl
Electric Hand Mixer
Spatula
Plastic Wrap
Shallow Bowl
Serving Plate

Ingredients
 

For the Cheese Ball:

  • 8 ounces cream cheese softened
  • 8 ounces plain goat cheese softened
  • 2 tablespoon honey
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon fresh rosemary finely chopped

For the Coating:

  • 1 cup fresh pomegranate arils (seeds)
  • 2 tablespoon fresh parsley finely chopped
  • 1 teaspoon fresh rosemary finely chopped

Instructions
 

  • Place the softened cream cheese and goat cheese in a medium mixing bowl. Beat with an electric hand mixer until smooth and creamy.
  • Add the honey, lemon zest, garlic powder, salt, and black pepper. Mix until combined.
  • Stir in 1 tablespoon parsley and 1 teaspoon rosemary until evenly mixed.
  • Transfer the cheese mixture to a large piece of plastic wrap. Use the wrap to shape it into a ball.
  • Wrap tightly and refrigerate for at least 1 hour, or until firm enough to hold its shape.
  • Add the pomegranate arils, 2 tablespoons parsley, and 1 teaspoon rosemary to a shallow bowl. Gently mix.
  • Unwrap the chilled cheese ball and roll it in the pomegranate mixture. Gently press the coating into the surface until covered.
  • Transfer to a serving plate and refrigerate until ready to serve.
  • Let stand at room temperature for 10 minutes before serving.

Notes

Tips and Tricks

Use Softened Cheese – Let the cream cheese and goat cheese soften before mixing. This makes it easier to create a smooth, creamy mixture without lumps.
Shape With Plastic Wrap – The cheese mixture will be soft before chilling. Plastic wrap makes shaping easier and keeps your hands clean.
Dry the Pomegranate Seeds – If the seeds are wet, gently pat them dry with paper towels before coating the cheese ball. Extra moisture can make the coating slippery.
Add the Coating Later – For the freshest appearance, coat the cheese ball shortly before serving. The pomegranate seeds can release moisture and discolor the cheese if left on too long.
Choose Sturdy Crackers – Thick crackers or toasted baguette slices work great with this cheese ball because the chilled cheese mixture is fairly firm.

Storing

Refrigerating – Store the cheese ball in an airtight container in the refrigerator for up to 3 days. For the best texture and appearance, keep the pomegranate coating separate until shortly before serving.
Making Ahead – Prepare and shape the cheese ball up to 2 days before serving. Keep it tightly wrapped in the refrigerator and add the fresh coating when you're ready.
Freezing – The uncoated cheese ball can be frozen for up to 1 month. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw overnight in the refrigerator before adding the coating. The texture may be slightly grainier after freezing.
Serving Leftovers – This appetizer is served cold or slightly softened. Let it stand at room temperature for about 10 minutes before serving. Refrigerate promptly and discard any cheese ball left at room temperature for more than 2 hours.

Nutrition

Calories: 139kcalCarbohydrates: 7gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 179mgPotassium: 72mgFiber: 1gSugar: 6gVitamin A: 534IUVitamin C: 3mgCalcium: 48mgIron: 1mg
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