It’s amazing that something so good could be so simple to make!

Who says you can’t eat dessert for an appetizer? Enjoyed as a spread on crackers, you’ll be surprised to realize that this dish actually rivals the flavors of a good cheesecake. While the ingredients are simple, the juicy burst of pomegranates blended with the creamy and flavorful spiced goat cheese make this a match made in heaven. If you bring this to a social gathering, be prepared for a standing ovation.

Pomegranate Goat Cheese

Yield: 1 cup

Active Time: 10 minutes
Total Time: 25 minutes

2 tbsp. honey
1/2 tsp. ground cinnamon
1/2 tsp. ground all spice
1 tbsp. orange zest
1 cup (8 oz.) goat cheese, softened at room temperature
1 c. (3 oz.) pomegranate seeds*

1) In a medium sized bowl, mix together the goat cheese, honey, cinnamon, all spice and orange zest until well combined. Refrigerate for 15 minutes until firm.
2) Lay one sheet of plastic wrap on a flat surface. Remove the goat cheese mixture from fridge, quickly shape into a ball, and place on the plastic wrap. Flatten with a plate (or other flat object) to make a hockey puck shape.
3) Press the pomegranate seeds into every side of the cheese mixture. Cover in plastic wrap and refrigerate until ready to enjoy.

*Chef’s Tip: Want to know how to seed a pomegranate in 30 seconds with no mess? Just cut the pomegranate in half and place in a large bowl of water. Under the water, gently break apart the fruit and separate the seeds. Any squirts of juice will stay within the water, the bitter white pith will float to the top, and the pomegranate seeds will sink to the bottom. Skim and discard the pith, then drain the water. Pat the seeds dry and marvel at how pristinely white your shirt remained over the last 30 seconds.

Gifting Idea:

With the Pomegranate Goat Cheese covered in plastic, wrap in an exterior layer of bright colored tissue paper and secure it shut with a label. When ready to enjoy, remove the tissue paper and serve on the plastic wrap, or invert on a plate and surround with crackers.