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
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.