Coat a small ramekin with extra virgin olive oil and add 4 ounces of Redwood Hill Farm Plain or Three Peppercorn Chevre. Poke several cloves of roasted garlic (roasted for 20 minutes in a 350-degree oven) into the chevre. Drizzle some olive oil on top and add a sprig of fresh rosemary. Bake for ten minutes in a 400-degree oven or until cheese is bubbly. Serve with slices of fresh baguette.