Goat Cheese Rounds

  • Prep Time
  • 12Servings


  • 1 11 ounce goat cheese log
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon herbs de Provence
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup toasted, chopped pecans
  • 1/4 cup chopped sun-dried tomatoes
  • Salt and pepper
  • Toasted baguette slices


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.