Roasted Red Pepper Cheese Ball

February 12th, 2019



It would appear that I am on a roll with recipes with “ball” in the title.  While searching for a new appetizer to serve to company, I found this tasty cheese ball recipe on Cafe Sucre Farine’s website.  Chris always has terrific ideas for what to serve.  When I made it for friends everyone said it was a winner.  I have a confession to make.  Not sure if I have mentioned it before but I am not a cheese lover.  I love melted cheese but usually avoid cheese boards.


But that doesn’t mean I don’t serve cheese to my guests.  This cheese ball is filled with goat cheese, cheddar, cream cheese, roasted red peppers and garlic.  The pecan and rosemary coating makes it interesting.  It is easy to mix all of the ingredients by hand if you don’t have a food processor. But I do miss my stand mixer here in Florida.


We have many occasions for get togethers while in the Sunshine State.  High School friends from Michigan are in New Smyrna Beach for Race Week.  The beginning of Nascar’s Daytona Five Hundred is coming up this weekend.  After that New Smyrna Beach celebrates Mardi Gras with a parade on Fat Tuesday.  Then in March, Bike Week will bring our motorcycle group to our house for the event.  Lots of entertaining is in our future.  Glad I have this cheese ball recipe in my repertoire.


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
  1. Drain roasted red pepper well and then roll in several thicknesses of paper toweling to remove any excess liquid.

  2. 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.
  3. 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.
  4. 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.

  5. 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.

Printable Recipe

Tomato-Basil and Goat Cheese Crostini

January 21st, 2013

Today I am posting a recipe from my DIL Kristen.  She made similar crostini for us over the holidays.   She changed the recipe a little since Christmas and likes this version even better.  What is so unique about these crostini is the creamy consistency of the goat cheese spread and the freshness of the tomato and basil garnish.  I thought they would make a great appetizer for a Super Bowl party or for any party for that matter.

Kristen is very dear to me.  She and I have much in common.  She loves to cook and she is very good at it.   But she is also a savvy business woman who runs a very successful online stationery boutique specializing in unique wedding invitations called The Green Kangaroo.  The name of her business came from the title of the book The One in the Middle is the Green Kangaroo by Judy Blume.  It is a story of a middle child  (which Kristen is) trying to be unique and special. She is both of these in spades.

When she emailed me this recipe and the accompanying pictures, I knew I wanted to share it with you.  I have never had a bad meal from her kitchen.   Thank you Kristen!

I am linking this recipe to Tailgating Time -Super Bowl at Seaside Simplicity.  There are lots of great recipes for your Super Bowl party on this post.



  • 1 Baguette
  • 1 4 oz. log of Goat Cheese such as Montchevre or Il de France
  • 1/4 cup of skim milk
  • 3-4 Roma Tomatoes
  • 1 clove of garlic
  • 1 tablespoon of fresh basil
  • Salt and Pepper to taste
Slice the baguette on the bias and place pieces on a cookie sheet.  Toast in the oven at 450 degrees until lightly brown.
In a bowl, combine the goat cheese and milk.  Use a spoon to mash/stir and work the goat cheese and milk into a smooth paste.
Slice roma tomatoes (and deseed if preferred).  Use a food processor, chopper, or immersion blender to briefly pulse the tomatoes, garlic and basil into a relish-like consistency.  Add salt and pepper to taste.
Next, pour the tomato relish into a fine mesh sieve.  Gently shake it until most of the visible, separate moisture has drained out.  The tomato relish will form somewhat of a ball.  This is good!  If you don’t have a sieve, use multiple layers of paper towels and pour the tomato relish onto the paper towels to absorb the moisture.  You don’t want soggy crostinis!
Assemble your Crostinis – spread a liberal amount of goat cheese onto the toasted side of each crostini.  Spoon tomato relish on top of the goat cheese and present on a platter.  These would also be delicious with a drizzle of balsamic vinegar!  I’ve even considered assembling a small salad on top of the goat cheese.  You could do goat cheese, micro greens, tomato-basil relish, & vinaigrette.  The possibilities are endless!
This appetizer should take about 20 minutes or less to make and your guests will be asking for more!

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.