Scott wrote:

> A friend of mine raises goats, and he just gave me about a half pound of
> goat cheese. He recommended using the first half (it came in two
> tube-shapes) straight, and maybe adding garlic to the second. Any other
> ideas? I'd prefer ideas for flavoring additives for use on crackers and
> the like, rather than incorporating the goat cheese in another
> recipe--i.e., flavoring the cheese, not cooking with it.
>

Chevre salads are great. We first had them in France and my son loved them
and we started making them at home. Just put some goat cheese on a piece of
toast and serve under, over or beside a salad, preferably with some endive,
or some mesclum, and topped with a little oil and vinegar. When we were in
Montreal a few weeks ago we ate at a Parisian style bistro where my son
ordered it. They served the chevre on rounds of bread that appeared to have
been fried in olive oil and then the chevre toast was lightly broiled and
the salad was on the side. It was delicious.