Wait, one more!
Slice goat cheese into 1/4" to 1/3" rounds. Roll in seasoned breadcrumbs, place on cookie sheet and drizzle lightly with olive oil. Bake at 450 degrees until just warm, say 5 minutes (you want the cheese to hold it's shape).
Meanwhile, toss spinach or mesclun greens with your favorite vinagrette, preferably lemon-y. Divide salad among individual plates. Place goat cheese rounds on salad. Eat with crusty baguette and your favorite soup.
And the bonus recipe that I made for Christmas for all my friends in 2010:
Cut logs in half, place in tall jars.
Add sprigs of either rosemary or thyme about the same length as the cheese.
Drop in two garlic cloves per jar along with a few black peppercorns.
Cover all with olive oil and let sit in fridge at least 2 weeks.
Bring to room temperature, fish out cheese, place on platter and serve with crackers or baguettes (I made homemade bread to go with the cheese for my gifts)
You can also use the oil for salad dressing or marinades once the cheese is gone. BTW, this will hold in the coldest part of the fridge for months so you don't get goat-cheesed-out before you use it all up.