This recipe was created exclusively for TreeHugger by Sabrina Modelle of The Tomato Tart . It's for nibbling while enjoying a bottle of 2007 Tablas Creek Espirt De Beacastle . This wine, while still fairly young is full of lush fruit flavors and spice. As soon as I smelled the cork, I thought of the blackberries that are so lovely this time of year and knew I would also like to work the wine itself into the recipe. Baked goat cheese is a lovely addition to a salad- it's creamy melted interior contrasts nicely with the crispness of breadcrumbs. I also love serving it as an appetizer as it comes together quickly and can be served warm from the oven while guests are enjoying wine. The onion confit takes the baked goat cheese over the top in a very good way- and the recipe is easily scalable for gifts or a crowd.