Why not do some traditional flavoring? Think back in the box?
I mean... have to tried leaf wrapping? (The leaves themselves could be flavored, soaked in brandy or something like that)
How about aging and growing a rind? (Like Crottin)
Or, how about making the cheese super drained so it is more firm than usual and then let it infuse in a jar full of olive oil with peppercorns, bay leaves and herbes de provence?
I feel that goat cheese is such a classic rustic table commodity with long European tradition... strawberries do it justice in goats cheesecake, but to do it real justice think of its origins in the Loire valley and Northern Italy... fresh bread, maybe herbs and olive oil, pickles or olives, tomato. That's it. Simple simple simple.
Here are a few of my flavors. The first one is Lemon oil and Pimenton (Spanish sweet paprika) and next to it is herbes de provrnce with olive oil. The next photo is crottin. Two aged and rinded "as-is" and two wrapped with grape leaves which were soaked in Calvados (French Apple brandy) for a few days. Traditionally this would be tied with raffia but I didn't have any so I used a kitchen twine.
The last one is a very traditional Provençal recipe. I aged it like crottins for about 10 days (you don't have to do this, just drain them very well so that they are firm enough not to fall apart in liquid). I then cut them to pieces and put them in olive oil with basic herbs as I suggested above. If you are going to do this, mix about 25% canola oil otherwise it will freeze up in the refrigerator. This does not need refregiration and can easily stay in a dark cupboard for 12 months