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

There are the young and creamy goats, like petit Billy,https://www.google.com/search?q=petit%3Abilly&oq=petit%3Abilly&aqs=chrome..69i57j69i58.5193j0j8&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=qhlH7ULqVYz7kM: the there are the disks that you eat at the maturity of your liking like rocamadour,https://www.google.com/search?gs_ssp=eJzj4tTP1TewTC7MyzFgdGDwEirKT07MTUzJLy1SSCvKz01MTwUAqq0K8Q&q=rocamadour+fromage&oq=rocamadour+fromage&aqs=chrome.1.69i57j46j0l2.6952j0j9&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=cdZblJ_x3hNqoM: the the logs that tend to have the chalky central part, and a creamier exterie. Buche. https://bonjourlebon.fr/fromage-direct-producteur/90-36-SAINTE-MAURE-250G.html?utm_campaign=gshopping2020&utm_source=gshopping&gclid=CjwKCAjw8J32BRBCEiwApQEKgVjwZ6O0b1ER34QNDPshzevI8C1dxG6kcT1tuug6hSFVJTabGks1BhoCl6gQAvD_BwE https://www.google.com/search?q=buche+chevre&oq=buche+chevre&aqs=chrome..69i57j0l3.4403j0j4&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=l_KKeNEfbZ2gCM:

I'd just make a rich carrot cake and dust it with confection sugar. I have once recipe for having it that way. Also, they make vegan cream cheese which I think would be better than goat cheese. But hey, what do I know, maybe goat cheese is great in frosting. I eat the mild kind all the time on toast.