Perfect alfresco appetizer with pre dinner martinis. Both recipes are easy and easily made ahead. Both recipes came from Gourmet or Bon Apetit, I believe, but I found them on a food board. Martha Fresh Goat Cheese with Olives, Lemon and Thyme 1/2 cup assorted olives 3 fresh thyme sprigs 3 tablespoons extra-virgin olive oil 1/2 teaspoon grated lemon zest 1 (4- to 5-ounces) fresh goat-cheese medallion Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature. Serve olive mixture over goat cheese. Rosemary Flatbread 1 3/4 cups unbleached all-purpose flour 1 T. chopped rosemary plus 2 (6 inch) sprigs 1 t. baking powder 3/4 t. salt 1/2 c. water 1/3 c. olive oil plus more for brushing Flaky seat salt such as Maldon Preheat oven to 450ðF with a heavy baking sheet on rack in middle. Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin). Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

I toss a log of goat cheese in my lasagna cheese mixture (ricottta, eggs, parmesan cheese etc.) I also make a beet/goat cheese salad with some greens and a viniagrette - either white truffle (yeah TJs) or last week I used a goood olive oil and Orange Muscat vinegar

Making puff is a PITA where chilling is the most important thing, and chilling again. And rectilinearity, attention to which makes it possible to have even layers. Frozen puff just should be used as soon as possible, though it's possible to save it when it's slightly freezer burned (ssssh!! don't tell!). Just try not to squish the box, so you won't crease the roll, follow the directions, be careful when you open it up so you don't tear it. If some of the layers are a bit torn if it's slightly creased, they'll be fine in the long run. With Islay's dish, it'll be covered anyway. And you can blame any imperfections on the company/store/box, and keep the acclaim for yourself. :)

Exactly what I envisioned/pictured by your first description. A 'goat cheese crumble' in the US will bring up in a google search for some pre-packaged 'crumbled' cheese like the pre-grated packaged cheap cheeses. (lazy Americans, : ). So great you brought this up. When our power came back on, DH had prepped a hunk of dough from the fridge for bread. I had not decided on the next 'storm' meal so I made a quick goat-olive-shallot-sundried tomatoes-crumble top, for the fresh bread. Boule came out, the 'dip' went in. Perfect hold-over while I prepped a ham and bean soup. We use our hands often, like many cultures all over the world. We share a big salad every night and use our 'clean' hands. Though a small spoon is always in the 'dip' and tongs on the salad... and for guests most all would use the spoon except for the last good bits in the bowl....someone will take it and clean the bowl with a piece of bread. By that time the next one is out of the oven.