Melt butter in a small skillet over medium heat.
Add walnuts and sage; cook and stir for 3-4 minutes or until walnuts are toasted.
Remove from the heat.
Cool completely.
Beat the blue cheese, cream cheese, salt and pepper in a large bowl until combined.
Stir in walnut mixture.
Transfer to plastic wrap; shape with wrap into a ball.
Wrap in plastic wrap.
Refrigerate for at least 1 hour or until firm.
Roll cheese ball in pomegranate seeds.
Serve with crackers.