Goat Cheese Rounds Tracey Seaman   From Every Day with Rachael Ray August 2008 Cut one 11-ounce goat cheese log into 6 equal rounds. Lay flat on a serving plate and drizzle with 1/3 cup of extra-virgin olive oil. Sprinkle 2 rounds with 1 teaspoon of herbs de Provence and 1/2 teaspoon of crushed red pepper, another 2 rounds with 1/3 cup of toasted chopped pecans, and the remaining 2 rounds with 1/4 cup of chopped sun-dried tomatoes; season with salt and pepper. Serve with toasted baguette slices.

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