Instructions

• In a medium bowl, combine the finely chopped chives, parsley, basil, and oregano; whisk or stir to mix evenly. Measure and remove 1 1/2 teaspoons of this herb mixture and set it aside for the pecan coating.
• To the remaining herb mixture in the bowl, add the lemon zest, minced garlic, salt, and pepper; stir to combine.
• Add the 11 oz. goat cheese log to the bowl and stir with a spoon or rubber spatula until the herbs and seasonings are evenly incorporated into the cheese.
• Lay a large piece of plastic wrap on the counter. Spoon the seasoned cheese onto the center of the plastic wrap and shape it into a smooth log (about the original log shape). Tightly wrap the cheese log in the plastic wrap.
• Place the wrapped cheese log in the freezer for 20–30 minutes, until it is slightly firm but still soft enough to press the coating into it.
• While the cheese chills, lay a large piece of parchment paper or a clean work surface and add the 1/2 cup finely chopped pecans and the reserved 1 1/2 teaspoons of the herb mixture; stir to combine.
• Spread the pecan-herb mixture into a single even layer in a square or rectangle slightly larger than the length of the cheese log.
• Remove the cheese log from the freezer and unwrap it. Place one end of the log on the edge of the pecan mixture and roll the log away from you so the pecans coat the entire surface. Press gently with your hands so the pecans adhere evenly.
• Place the coated cheese log on a plate or in a container. Refrigerate it if you are not serving immediately.
• When ready to serve, remove the cheese log from the refrigerator 15 minutes beforehand to soften slightly. Drizzle the log with the olive oil just before serving. Serve with crackers or toasted baguette slices.
• (Optional) To toast a baguette: slice the baguette into 1/2" slices, arrange slices on a baking sheet, drizzle slices generously with olive oil, and bake at 350°F for about 10 minutes or until golden and the edges are crisp.