Roasted Red Pepper Goat Cheese Ball

Vertical picture of roasted red pepper cheeseball on a wooden cutting board

4.75 from 4 votes

A quick, easy, super delicious appetizer that will bring wows! This make-ahead Roasted Red Pepper Goat Cheese Ball is party-perfect!

Prep Time20

Cook Time6

Total Time26

Course: Appetizer

Cuisine: American

Keyword: Roasted Red Pepper Goat Cheese Ball

Servings:

Calories: 63kcal

Author: Chris Scheuer

Ingredients

For the cheese filling:

4 ounces cream cheese regular or lower fat, not fat-free)
4 ounces goat cheese
1 ½ cups shredded medium cheddar cheese
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon crushed red pepper
4 ounce jar roasted red peppers

For the pecan coating:

2 teaspoons butter
1 teaspoon extra virgin olive oil
4 ounces fairly finely chopped pecans or pecan chips
2 teaspoons finely chopped fresh rosemary

US Customary - Metric

Instructions

Drain roasted red pepper well and then roll in several thicknesses of paper toweling to remove any excess liquid.
Combine cream cheese, goat cheese, cheddar cheese, roasted red peppers, Worcestershire sauce, garlic powder and crushed red pepper in the bowl of a food processor. Blend until smooth and creamy.
Line a medium-size bowl with plastic wrap then add the cheese mixture and pull plastic wrap over the top of the cheese. Refrigerate for 2-3 hours or place in the freezer for 30-45 minutes.
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.
Pull the cheese out of the bowl with the plastic wrap and use the wrap to help you shape the cheese mixture into a ball. Roll the ball in the pecan mixture and shape again by gently pushing the sides to form a rounded ball. Place on a serving tray and sprinkle with a bit more chopped fresh rosemary, for garnish, if desired. Serve with crackers and/or celery.

Notes

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.

Nutrition