There’s a lot of varieties of goat cheese and a lot of ways to enjoy it. I like mine on a piece of bread instead of butter or hot on my salad. Or as a flan with fruit compote.
Goat cheese flan: Bring 2.5 dl goat milk, 1 branch of rosemary, 5 branches of lemon thyme, 1 pinch of salt and 2 tsp honey to a boil. Remove the pan from the heat and mix with 150 g goat milk cream cheese. Add the mixture to 3 egg yolks. Pour the mixture through a strainer into portion molds. Steam or bake in a Bain Marie (in 90°C) for 50 minutes. Allow to cool completely before serving.
Nectarine compote: Slice 2 nectarines and bring them with some water, white aceto balsamico, rosemary, honey and salt to a boil. Simmer for a couple of minutes.
For crunch, serve on crushed Finnish rye sourdough crackers and decorate with fresh thyme and edible flowers (e.g. organic rose petals).
I served this dish as a starter at our Wedding Anniversary Dinner.