Serious Eats - seriouseats.com

If you have a Trader Joe's near you, check out the selection of jarred bruschetta toppings and other condiments they sell (also a great place to get good goat cheese inexpensively!) I like to take a small ramekin, line it with plastic wrap, and layer goat cheese with pesto, chutney, sundried tomato spead, tapenade etc. (mix & match or just use one.) Wrap it up and refridgerate an hour or so. Nice presentation when unmolded on a cheese platter. Also good warmed slightly in the microwave and spread on bread or crackers.

I just made one last week a few weeks ago for the Lost season premiere, it came from Pantry Raid, written by Dana McCauley.
Warm Goat Cheese Spread
Ingredients:
50 mL chopped sundried tomatoes packed in oil (you can use a little of the oil in the mix)
2 tbsp chopped fresh dill
Grated lemon peel from one (small) lemon
1 clove garlic, finely chopped or minced
200 grams goat cheese
1/4 cup finely chopped toasted cashews

Directions:
Combine first four ingredients in a mini-chopper or blender and puree until fairly smooth. Add goat cheese and pulse until combined. Scrape mixture out of blender/chopper and onto a large piece of saran wrap, and use the wrap to help you form a ball (or just use your hands like I did!) Refridgerate until you want to use (can be made 3 days in advance).
Preheat oven to 375 F. Spread chopped cashews on a plate and roll the goat cheese ball until covered in cashews. Place on pie plate and bake in the oven about 10-12 minutes or until fairly soft (if it starts to run too much, just take it out). Use spatula to scrape off the pie plate and onto a plate. Serve with crudites, Melba rounds or baguette rounds and crunchy cold grapes. Yum!!

i do! it may not be as fast as you're looking for, but it's easy and is the best: savory goat cheesecake with caramelized onions.

1 4oz log goat cheese
2 tubs philly garlic and chive cream cheese
2 eggs
salt and pepper
1 large onion
some butter
splash balsamic vinegar

caramelize the onion in the butter. pour in a splash of the vinegar, which will instantly reduce to form a glaze on the onions. set aside. mix all the other ingredients together. pour half of cheese mixture into a 4 or 5" springform pan. gently spread the onions in a layer. pour on the rest of the cheese. bake at 325 for about 30-40 minutes. eat with crackers (cake will be nice and spready).

yum!

-- Us vs. Foodv

I don't really think that Oprah needs to get credit for that recipe, LivetoEat. It sounds like it's from Charlie Trotter, chef genius. She's probably had a personal chef since the 70's.

Something I threw together that went over very well - more sweet than savory
1 pkg chevre (4-5 oz)
equal amt cream cheese
1/4 c dried cherries
1/4 c very coarsely chopped pecans
brandy - enough to soak the cherries in - warmed
Drain off brandy when the cherries are softened and mix it with cherry preserves (about 1/4 c.) - mix enough brandy with the preserve to make a nice honey-like consistancy
Mix chevre, cream cheese, pecans, soaked cherries and spread in a tart dish. Drizzle cherry preserve mixture over the top and bake @ 350 until warmed. Serve with crispy lavash crackers.
I see no reason that this can't be rolled in pecans and used as a cold cheese spread, either.

I don't think Live To Eat was implying that Oprah herself created that recipe...if you click her link, it says it is by Charlie Trotter. More likely just that Oprahs site is not their first usual source for recipes? Nothing wrong with Oprah if you ask me....

It is a Charlie Trotter recipe and my sister never would have found it if it weren't for Oprah. And everyone else's recipes posted here look amazing and deserve more praise than a celeb chef and media mogul.

Good luck choosing one, guevara284!