Boursin Pomegranate Cheese Ball
A deliciously creamy cheese ball made with Boursin cheese, pomegranate arils, and candied pecans, perfect for holiday gatherings.
Servings: 8 servings
Calories: 250kcal
Ingredients
Cheese Ball Base
- 2 rounds Boursin Shallot and Chive cheese, softened (about 150 g each)
- 1/4 cup white sharp cheddar, finely shredded optional, for structure
- 1/2 cup pomegranate arils, patted dry (about 120 g)
- 1/2 cup candied or honey-roasted pecans, finely chopped (about 60 g)
- 1 tbsp fresh chives, finely minced
- 1 pinch flaky sea salt optional
- to taste Freshly cracked black pepper
Serving Accompaniments
- to taste Crackers, crostini, or seeded flatbread for serving
Instructions
Preparation
- In a medium bowl, mash the Boursin cheese until smooth.
- If using, fold in the finely shredded cheddar and add a pinch of freshly cracked black pepper.
- Scoop the cheese mixture onto a piece of plastic wrap, shape it into a ball, and refrigerate for 20 to 30 minutes until it’s slightly firm but still spreadable.
Assembly
- On a plate, mix the chopped pecans and minced chives together. Keep the pomegranate arils separate for the best texture.
- Roll the chilled cheese ball in the pecan mixture first, pressing gently so it adheres well.
- Then press the pomegranate arils onto the top and sides, aiming for a clean, polished look.
- If desired, sprinkle lightly with flaky salt.
- Transfer the cheese ball to a serving board and surround it with your choice of crackers, crostini, or seeded flatbread.
Notes
If you have leftovers, store the cheese ball in an airtight container in the fridge for up to 3 days, but it’s best enjoyed fresh. You can mix in different nuts or herbs for additional flavor.