8 Oz   Bucheron or other ripened goat’s-milk cheese, cut in 1/3” slices
½       small red onion, thinly sliced into half-moons
1 tsp   fresh thyme
1 tsp   fresh oregano
          Pinch of crushed red-pepper flakes
¼ c    extra-virgin olive oil
1 T     red wine vinegar
          Coarse salt and freshly ground black pepper
         
          Bread

1. Arrange cheese slices on serving platter
2. Sprinkle with onion, herbs, and red pepper flakes.  Drizzle with olive oil and vinegar.  Season with salt and pepper
3. Let sit at room temperature for about 30 minutes.  Serve with a good rustic bread.   

NOTES:  I have used both Bucheron and regular goat cheese for this and both are fine.  If you use regular goat cheese, buy it in log form and put in the freezer for ½ hour or so to allow you to cut it in 1/3” slices.  If you use Bucheron, it is firm enough so that the deli department can slice it on one of their slicers.