Tonight you are spreading tart goat cheese on warm bread and topping it with a quick tomato jam spiked with garlic and thyme. The wedge melts just enough to cling while the jam stays bright and thick, pulling the flavours together into something that tastes like more than its parts.

Serves 2. 25 minutes, 20 at the stove.

About 460 calories a serving, 14 g protein, 51 g carbohydrate, 23 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need about 2 ounces [55 grams] goat cheese, 2 tablespoons oil, 2 cloves garlic, 1 teaspoon dried thyme, to taste salt, to taste pepper, one 14-ounce [400 gram] can canned whole tomatoes, 6 ounces [170 grams] baguette.

1. Heat 2 tablespoons oil in a small saucepan over medium heat. Mince 2 cloves garlic and stir it into the oil until fragrant, about one minute.
2. Pour in one 14-ounce can of whole tomatoes, breaking them apart with the back of a spoon. Add 1 teaspoon dried thyme, a pinch of salt, and a grind of pepper. Simmer, stirring now and then, until the jam is thick and the tomatoes have darkened, about 12 to 15 minutes.13 min
3. While the jam cooks, slice the baguette on a sharp angle into thin slices, about a quarter-inch thick. Lay them on a baking sheet and toast in a 400-degree [200-degree Celsius] oven until golden and crisp, about 5 minutes.5 min
4. When the jam has thickened, taste and adjust the salt and pepper. Spread about a half-teaspoon of the goat cheese on each warm crostini, then top with a spoonful of the tomato jam. Serve warm.

Note Swap canned tomatoes for two fresh ripe tomatoes, minced, if you have them. The jam keeps in the fridge for three days; the crostini are best eaten within a few hours of toasting. Serve with a green salad dressed in oil and vinegar, or spread a few extra crostini with the remaining jam and keep them as a snack.

A half log of goat cheese becomes sauce over hot pasta, thinned with pasta water and finished with garlic and thyme. This is the quickest way to use it, and it sits on the table in fifteen minutes.

Serves 2. 20 minutes, 15 at the stove.

About 470 calories a serving, 21 g protein, 65 g carbohydrate, 14 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half log [about 110g] goat cheese, 6 ounces pasta, to taste salt, to taste pepper, 2 cloves garlic, 2 tablespoons olive oil, 1 teaspoon thyme.

1. Bring a large pot of salted water to a boil and add 6 ounces of pasta; stir and set a timer for the box time minus one minute.10 min
2. While it cooks, mince 2 garlic cloves and warm 2 tablespoons of olive oil in a small skillet over medium heat until the garlic turns golden and fragrant, about two minutes.2 min
3. Remove the pan from heat and crumble the half log of goat cheese into it, stirring until it begins to soften; do not reheat.
4. Scoop out one cup of pasta cooking water before you drain, then toss the hot pasta with the goat cheese mixture, adding 1 teaspoon of dried thyme and three-quarters cup of the reserved water, a splash at a time, until the sauce coats each strand and flows lightly in the bowl.
5. Taste and season with salt and pepper; divide into two bowls and serve at once.

Note Swap fresh thyme for dried if you have it, adding the leaves after draining. Leftovers keep three days covered and reheat with a splash of water on gentle heat. Serve with a sharp salad and crusty bread to soak up the sauce.

When there's three tablespoons of goat cheese in the fridge, pasta is the fastest way to turn it into dinner. The cheese melts into a creamy sauce with just heat and starch water; serve with a bitter green if you have one.

Serves 2. 25 minutes, 8 at the stove.

About 610 calories a serving, 19 g protein, 89 g carbohydrate, 20 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need 3 tablespoons [40 g] goat cheese, 8 ounces [225 g] pasta, 1 teaspoon salt, 1/4 teaspoon pepper, 1 clove garlic, 2 tablespoons oil, 1 lemon, small bunch fresh herbs (dill or parsley).

1. Bring a pot of salted water to a boil and add 8 ounces pasta; cook until two minutes before tender, stirring once, about 8 minutes for penne or shells.10 min
2. While the pasta cooks, mince 1 garlic clove and warm 2 tablespoons oil in a large skillet over medium heat until the garlic is fragrant, about 1 minute. Do not let it brown.
3. Reserve 1 cup pasta water, then drain the pasta into the skillet with the oil and garlic.
4. Remove from heat and stir in 3 tablespoons goat cheese, 1/4 teaspoon pepper, and 1/2 cup pasta water until the cheese is melted and the pasta is coated with sauce, adding more water if needed.
5. Divide between two bowls and finish with 1 tablespoon chopped fresh dill or parsley and squeeze of lemon juice.

Note Swap the goat cheese for ricotta or cream cheese if you prefer. Leftovers will keep in the fridge for one day; reheat gently with a splash of water. Serve with a bitter green salad or roasted vegetables on the side.