Baked Goat Cheese with a Maple Raspberry Sauce

3/4 lb. goat cheese (choose a mild imported or domestic cheese without ash or spices)
2 slices white bread, crusts removed and torn into pieces
6 Tablespoons sugar
1/2 cup pine nuts
10-oz. package frozen unsweetened raspberries, thawed
1 to 2 Tablespoons maple syrup
1 egg
1/4 cup all purpose flour
2 Tablespoons unsalted butter

Put the bread crumbs, sugar and pine nuts into the bowl of a food processor and pulse to a coarse meal. Transfer mixture to a pie plate and clean out food processor bowl.

Place the thawed berries and maple syrup in the food processor bowl and purée.

Place a strainer over a bowl and force the raspberry purée through it to remove all the seeds. Set the purée aside.

Break the egg into a small bowl and beat lightly. Place the flour on a sheet of waxed paper.

Cut or shape the goat cheese into small rounds.

Dust each round with some flour, dip in the egg and then in the breadcrumb coating. Transfer to a baking sheet and refrigerate for about 30 minutes.

Just before serving:
Preheat oven to 400F.

Melt the butter in a microwave or skillet and drizzle on the goat rounds.

Bake in the oven for 8-10 minutes or until golden.

To serve:
Divide the raspberry sauce among 4 dessert plates. Using a metal spatula place the hot cheese rounds on top of the sauce and serve.