As promised here's another recipe that uses chèvre. It's my variation of bruschetta (pronounced brusketta). Traditional bruschetta dates to the 15th century, and is a hearty appetizer of toast rubbed with garlic and topped with olive oil, salt, and pepper. The addition of vegetables, cured meats, and cheese came much later. (Wikipedia)
lightly toasted bread (I used multi-grain sourdough.)
3 Tbsp. extra-virgin olive oil
1 clove garlic, minced
salt & pepper
red onion, thinly sliced
parmesan, thin shavings (use a vegetable peeler)
Rather than rub the toast with garlic, I like to mix minced garlic with olive oil then brush it on the toast with a pastry brush. It distributes the flavor evenly and doesn't smush the bread. Next sprinkle with salt and pepper to taste. Top with vegetables, then cheese. Broil for 3-5 minutes, or until cheese is melted (or brown if you like). Serve with a salad, and it's a simple tasty meal.