The sweet, tangy heat of Blueberry White Pepper Not Ketchup pairs perfectly with soft, creamy goat cheese. Serve this easy appetizer with a dry white wine or Prosecco. Note that the goat cheese needs to marinate in the Not Ketchup overnight.



   1 log fresh chevre (goat cheese)

  1/2 cup Blueberry White Pepper Not Ketchup

  1/2 loaf French bread

  Olive oil

  1/2 cup pecans, chopped

  4 leaves basil, cut into thin strips

  Thinly sliced prosciutto (optional)

  *15 minutes (plus overnight marinating) | 6-8 servings





  1. Put the goat cheese into a small plastic or glass container. Pour the Blueberry Not Ketchup over the goat cheese. Refrigerate overnight.
  2. The next day, preheat the oven to 400 degrees F. Cut the bread on the diagonal and drizzle with olive oil. Put the bread on a sheet pan with pecans. Toast in the oven for 8 minutes.
  3. Remove goat cheese from the refrigerator and put it in the freezer for about 5 minutes – you want it to firm up a bit. Spread the toasted pecans on a plate and gently roll the goat cheese log in the pecans until it is coated on all sides with nuts. Top with basil strips.
  4. Serve with toasted bread and prosciutto.