A quick, easy, super delicious appetizer that will bring wows! This make-ahead Roasted Red Pepper Goat Cheese Ball is party-perfect!
Drain roasted red pepper well and then roll in several thicknesses of paper toweling to remove any excess liquid.
While the cheeseball is chilling, prepare the pecan coating by melting butter in a small non-sticking sauté pan until bubbly and beginning to brown a bit. It will have a nutty aroma. Add olive oil and pecans and stir to coat pecans. Cook, stirring frequently, for 4-6 minutes until pecans turn golden. Remove from heat and set aside to cool then add the 2 teaspoons chopped rosemary and stir to combine.
See Café Tips above in post for more detailed instructions and tips.
I divided my recipe in half for the photos above. The pictures show a cheeseball with half of the recipe. I froze the other half to use for a get together coming up in a few weeks.