December 2017 Magazines 89014 - Page 27

Jeweled Pomegranate Cheeseball Serves 6-8 2 (8 oz.) packages cream cheese, softened 4 oz. goat cheese, softened Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, almonds, salt and black pepper together in a bowl until smooth and well-mixed. Form into a loose ball and 3 Tbsp. chopped fresh flat-leaf parsley wrap in plastic wrap. Refrigerate for approximate 1/2 hour. Shape 2 Tbsp. chopped fresh tarragon into a smoother ball. 1 Tbsp. chopped fresh thyme 1/2 clove garlic, minced, or more to taste Place pomegranate seeds into a pie plate. Roll the cheeseball in the seeds until completely covered, gently pressing the seeds 1 pinch cayenne pepper, or to taste into place with plastic wrap. Refrigerate until set. Serve with Salt and ground black pepper to taste crackers or thinly sliced baguette. 1 cup chopped almonds (I use Trader Joes honey sesame.) 1 cup pomegranate arils