You can use any size jar for this appetizer. If you give it as gifts, make it
a day or two before you give it and keep it refrigerated.
1 clean (10- to 12-ounce) jar with a tight-fitting lid
1 to 1 1/4 cups olive
oil (see note)
1 (3.5 to 5 ounce) log goat cheese, cut into 1/2-inch thick coins
2 cloves garlic, minced
1/3 cup julienned sun-dried tomatoes in oil
cup fresh basil, torn in thumbnail-size pieces
2 tablespoons fresh oregano leaves
2 tablespoons toasted pine nuts*
Pour enough olive oil to cover the bottom of your jar. Carefully lower in a goat-cheese
round. Sprinkle in some of the garlic, the sun-dried tomatoes, the herbs and the
pine nuts. Cover with oil and repeat the process in layers until the jar is full
to within 1/2 inch of the top, making sure that all is covered with the oil.
Let sit in the refrigerator for a day to mellow. It will keep for 10 days to
two weeks in the refrigerator.
To serve, spoon out a portion of the appetizer into a pretty, shallow bowl and
serve with cubed bread to smear it on. It can also be tossed into hot, drained pasta.
Top the pasta with freshly ground black pepper and parmesan cheese.
Yield: enough to fill a 10- or 12-ounce jar
* To toast nuts, heat in a dry skillet over medium heat until they start
to brown. Stir occasionally, being careful not to scorch them.