POMEGRANATE BLUE CHEESE BALL

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. 

PISTACHIO FETA CHEESE BALL

¾ Cup   Cream cheese, softened (6oz)
1 Cup     Feta cheese, crumbled (6oz)
⅓ Cup    Pistachios, chopped and toasted,
               Plus 1 cup for rolling
1 Tbsp   Basil
2 tsp     Oregano
¼ tsp    Salt
¼ tsp    Pepper
Pinch    Crushed red pepper flakes

In bowl of an electric mixer, beat cream cheese, feta, ⅓ cup pistachios, basil, oregano, salt, pepper and crushed red pepper until combined.

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 remaining 1 cup pistachios in shallow bowl, roll ball in pistachios, using your hands to gently push nuts into cheese ball to adhere. Add additional pistachios if necessary, to complete rolling. Place on a serving plate. Serve immediately or refrigerate up to 1 day. 

PINEAPPLE & TOASTED COCONUT CHEESE BALL

Yield: 1 Cheese Ball

1½C       Mascarpone cheese (10 oz)
1   C       Feta or Blue cheese (6 oz)
⅓  C       Fresh cored pineapple, diced
¼  tsp    Salt
¼  tsp    Pepper
1 C          Unsweetened coconut flakes, toasted

In bowl of an electric mixer, beat mascarpone cheese, feta (or blue cheese) pineapple, salt and pepper until well combined.

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 toasted coconut flakes in shallow bowl; roll ball in coconut, using your hands to gently push coconut into cheese ball to adhere. Place on a serving plate. Serve immediately or refrigerate up to 1 day.