Yields: 1 Cheese Ball
1 Tbsp Butter
1 Tbsp Fresh sage, chopped
⅓ C Walnut pieces, chopped
¾ C Cream cheese, softened (6 oz)
1 C Blue cheese, crumbled (6 oz)
¼ tsp Salt
¼ tsp Pepper
Seeds from 1 pomegranate (about 1 cup)
Melt butter in skillet over medium heat. Add sage and walnuts. Cook 3-4 minutes or until walnuts are toasted. Remove from heat; set aside.
In bowl of an electric mixer, beat cream cheese, blue cheese, salt and pepper until combined. Fold in walnut/sage mixture.
Place large sheet of plastic wrap on counter top; scoop cheese mixture onto plastic sheet; wrap, forming ball and refrigerate 1 hour. Remove cheese from refrigerator and reshape into ball. Place pomegranate seeds in shallow bowl; carefully roll cheese ball in seeds using your hands to gently push them to adhere. Place on a serving plate. Serve immediately or refrigerate up to 1 day.