1/2 lb (250 g) medium-firm goat cheese

2 cups (500 ml) olive oil

2 cloves garlic, finely chopped

1 teaspoon (5 ml) dried oregano

1 teaspoon (5 ml) curry powder

Salt, to taste

1/4 cup (60 ml) oil-packed sun dried tomatoes, drained and cut into thin strips

1/4 cup (60 ml) black olives, pitted and sliced

1 small red onion, cut into strips

1 can 14 oz (398 ml) artichoke, drained, patted dry and cut into wedges

2 bay leaves

1 tablespoon (15 ml) peppercorns

Shape the cheese into small balls or cut into medium-sized cubes. Keep aside in the refrigerator.

In a bowl, combine the olive oil, garlic, oregano, curry powder and salt. Set aside.

In a 1-litre (4 cups) jar, alternate layers of goat cheese balls, sun-dried tomatoes, sliced olives, red onion, artichoke pieces and bay leaves.

Pour the olive oil mixture and peppercorns in the jar to cover all the ingredients. Close the jar and refrigerate for at least 24 hours.

Before serving, remove the jar from the refrigerator for about thirty minutes. Place on toasted baguette slices. Heat for a few minutes in the oven or serve as antipasto with cold cuts and grilled vegetables.

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