My friend Rollie Blackwell-Devin keeps a jar of marinated goat cheese in her kitchen to use as a quick hor-d-oerve on crostini. She was kind enough to share her recipe.

Ingredients:

Goat cheese sliced in rounds or squares.
1 cup pecans
Olive oil
Black pepper
Fresh rosemary sprigs
Crostini
Arugula
Salt

Preparation of marinated goat cheese:

Coat the rounds or squares of goat cheese with coarsely ground black pepper. Put the coated pieces of goat cheese into a jar. Pour olive oil to cover and add the sprigs of rosemary. Seal the jar. This will keep at room temperature for a week as long as the goat cheese is covered with olive oil.


Preparation of salad:

Saute 1 cup of pecans in butter until they are nicely toasted.

When you are ready to assemble the salad, spread the crostini with the marinated goat cheese. Set aside.

Take about 3/4 cup of the olive oil used to marinate the cheese to make the dressing for the salad. To the olive oil add ¼ cup of balsamic vinegar and whisk. Salt to taste.

Put the arugula is a salad bowl. Throw the toasted pecans on top of the arugula. Add the salad dressing and lightly toss the arugula and pecans. Garnish with the crostini.

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