This was my first experience with goat cheese, but I had all the other ingredients on hand, so I gave this recipe a try. The cheese was pretty crumbly to cut with a knife - perhaps I should have one of those cheese-slicing tools, and/or let the cheese soften a little at room temperature. Plus it came in a cylinder instead of a brick, so I couldn't get the desired uniform "one inch pieces". The sun-dried tomatoes came flavored with various herbs, so that boded well for a great-tasting dish.
The garlic gloves should be small ones, I think - even halves of bigger cloves split the cheese pieces in my case; again, maybe the cheese should have been slightly softened. Therefore, I didn't bother leaving the toothpicks in. I did, however, serve it on thin slices of French bread, as suggested. In summary, this is not technically easy for a beginner to do, I don't think. It turned out a bit messy for me, but the combination of tastes here was very good. Thanks for a nice introduction to goat cheese!
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