1 clean (10 to 12 oz.) jar with a tight-fitting lid
1 to 1 1/4 C. olive oil (see note)
1 (3.5 to 5 oz.) log goat cheese, cut into 1/2-inch thick coins
2 cloves garlic, minced
1/3 C. julienned sun-dried tomatoes in oil
1/8 C. fresh basil, torn in thumbnail-size pieces
2 T. fresh oregano leaves
2 T. toasted pine nuts (see note)

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.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally, being careful not to scorch them.

Makes enough to fill a 10- or 12-ounce jar