Roasted Red Pepper Goat Cheese Ball
User Reviews
4.8
8 reviews
Excellent
Roasted Red Pepper Goat Cheese Ball
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A quick, easy, super delicious appetizer that will bring wows! This make-ahead Roasted Red Pepper Goat Cheese Ball is party-perfect!
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Ingredients
For the cheese filling:
- 4 ounces cream cheese regular or lower fat, not fat-free)
- 4 ounces goat cheese
- 1 ½ cups cheddar cheese medium, shredded
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper
- 4 ounce roasted red peppers jarred
For the pecan coating:
- 2 teaspoons butter
- 1 teaspoon extra virgin olive oil
- 4 ounces pecan or pecan chips, fairly finely chopped
- 2 teaspoons rosemary finely chopped fresh
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 Information
Show Details
Calories
63kcal
(3%)
Carbohydrates
0g
(0%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
97mg
(4%)
Potassium
27mg
(1%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
150IU
(3%)
Vitamin C
1.5mg
(2%)
Calcium
45mg
(5%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 0g | 0% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 97mg | 4% |
| Potassium | 27mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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