This is another yet another recipe from the Cafe Flora cookbook. Their description is dead-on that this goat cheese is “irresistibly delicious” and “tastes like you put much more time into it than you did.” It just takes a few minutes to cut up the tomatoes, basil and garlic, throw the stuff into a bowl, and marinate. Best of all, you don’t have to tell anyone that it’s that quick and easy to make.
Marinated Goat Cheese
Cafe Flora Cookbook 
4 large fresh basil leaves, plus a spring for garnish
4 Roma tomatoes, most of the seeds removed, diced
2 Tablespoons capers, rinsed and drained, or 6 kalamata olives, pitted and roughly chopped
3 cloves garlic, minced
4 Tablespoons extra-virgin olive oil
2 Tablespoons balsamic vinegar
4-oz log goat cheese
salt and freshly ground pepper
Cut the basil in a chiffonade. Stack the basil leaves on top of each other. Roll them up tightly, starting at the stem, and slice thinly across the rolled-up leaves. This will give you long thing strips of basil.
Mix the marinade. In a bowl, combine all the ingredients except the goat cheese, salt and pepper. Put the log of goat cheese in the center of a shallow serving bowl, and pour the tomato mixture over it.
Marinate the goat cheese for about an hour. (If you’re going to marinate the cheese longer than that, refrigerate it and then take it out half an hour or so before serving to return it to room tempurature.)
Serve the goat cheese. Just before serving, taste it, add salt if you think it needs it, and grind pepper over all. Garnish with a sprig of basil. Serve with a knife to cut the goat cheese and a spoon to scoop up the flavorful tomato mixture.