1-Heat a skillet over medium heat and add 2 tablespoons butter. Once it’s sizzling, toss in 10 fresh sage leaves and cook them until they’re crispy, about 1 minute on each side. Pull them out and let them cool on a paper towel, then set that yummy butter aside for later it’s going to add magic to the mix.

2-In a mixing bowl, combine 1 (8-ounce) block of softened cream cheese, 4 ounces of softened mascarpone cheese, and 6 ounces of freshly grated sharp white cheddar cheese. Beat everything together until it’s nice and blended, which takes just a minute or two.

3-Mix in 1/2 cup sliced, toasted almonds, the crispy sage leaves, the reserved butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir on low speed for about 1 minute, scraping the sides as you go to make sure it’s all even.

4-Shape the cheese mixture into a ball, wrap it up in plastic wrap, and pop it in the fridge for 30 minutes. This chilling step helps everything firm up and lets the flavors get friendly.

5-Pat 1 cup pomegranate arils dry with a paper towel to get rid of any extra moisture this keeps your cheeseball from getting soggy.

6-After chilling, smooth out the cheese ball and roll it in the 1 cup pomegranate arils, pressing gently so they stick. Serve it right away or chill it more; if you’re prepping ahead, add those arils just before serving to keep them fresh. For more ideas on holiday treats, check out our holiday appetizers guide on the blog.