i generally take the goat cheese and roll it over dried basil, oregano, thyme, red pepper flakes, black pepper and a touch of kosher salt. Easier if you put the herbs on a piece of parchment or wax paper then use it to roll the cheese. Another thing I like is to cut a nice piece of bread, Brioche, hallah etc, then put a slice of cheese on it then bake it until it gets heated through. It's a little stinky but good. Also like to use that as a cruton for a variation i have for french onion sout that has a touch of sherry as well as a mushroom trifolate.
