When we lived in Hillsboro, Bugatti's had a fantastic pizza called The Goatherder (which I see they've replaced with a Thai Chicken pizza...sad), but again, I thought I would only ever like goat cheese in combination with other flavors.
Recently, I'd had it in a few more appetizers where the flavor of the cheese itself was the standout, and I had an a-ha moment. Now, I've gone a little goat cheese crazy. I'm not saying I eat it every day, but I am saying that I've been eating it as opposed to other cheeses I may have had in its place; Mixed greens with strawberries and crumbles of goat cheese drizzled with a balsamic vinaigrette for lunch one day, a Rustic Goat Cheese and Roasted Vegetable tart with side salad for dinner another night, then last night, when craving a snack, I pulled out my log o' cheese, and portioned off 1 ounce (only 80 calories!) and a few Stacy's bare naked pita chips. The goat cheese paired with my Malbec very nicely if I do say so myself (and probably did a whole lot less damage than a bowl of ice cream).
So, if you're looking for a melt in your mouth cheese with a little tang that compliments a plethora of flavors, look no further than your grocer's cheese case and snatch up a log of your own; you won't be sorry.
The following recipe can be adapted to whatever vegetables you have on-hand that you think would taste good after roasting. Also, where I used low-fat ricotta, the recipe used cream cheese but, again, it was what I had on-hand.
If you use the pre-made crust, it took less than 15 minutes of hands-on time, so you could make this even when you're trying to multi-task at dinner time.
Rustic Roasted Vegetable and Goat Cheese Tart: