This looks quite festive with the red pomegranate arils on it.  But remember – they do have seeds!

Directions:

• 2-3 Sage leaves, Minced
• 8 ounces cream cheese, softened
• 4 ounces mascarpone cheese, softened
• 3 ounces white cheddar cheese, grated
• 4 ounces cranberry white cheddar cheese, grated
• 1⁄2 cup roasted cashews, chopped
• pinch of salt and pepper
• 1 cup pomegranate arils
• crackers for serving

Ingredients:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, mascarpone and both cheddars.
2. Beat until combined.
3. Fold in the cashews and minced sage.
4. Taste and season with salt and pepper. You can make 2 small cheeseballs, or 1 large…your choice!
5. Lay 1 (or 2) large squares of plastic wrap out on your counter. Spoon the cheese on top and wrap the plastic wrap tight around the cheese, making sure it’s completely sealed.
6. Use your hands to mold into balls.
7. Place the cheeseball(s) in the fridge for 30 minutes.
8. While the cheese chills in the fridge, place the pomegranate arils on a paper towel and pat them completely dry. You want to
   remove as much liquid from the arils as possible.
9. Use your hands to press the arils (be firm…yet gentle!) onto the cheeseball.
10. Serve cold, with crackers.

Source:  Taste of Australia VPWL December 2014