• skillet or small saucepan
• wooden spoon

• ¾ c soft goat cheese
• 1 c cream, ½ and ½, whole milk, or vegetable stock
• 1 garlic clove, smashed
• 2 t minced rosemary, basil, or thyme
• ½ t salt
• pepper

Heat over medium heat, stirring regularly, until cheese melts and the liquid simmers.

Cook the sauce for 5-15 minutes – the longer you cook, the thicker it will be.

Season with minced herbs and pepper.

For a colorful variation, try topping the sauce with some julienned sun-dried tomatoes.

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone.