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1
Cut goat cheese into twelve 1/2-inch-thick rounds.
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2
Set rounds aside.
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3
Preheat oven to 350F.
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4
Place garlic in heavy small pan.
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5
Drizzle with 2 tablespoons oil.
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6
Bake until garlic is tender when pierced with small sharp knife, about 20 minutes.
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7
Cool slightly; peel garlic cloves.
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8
Reserve oil in pan.
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9
Place sun-dried tomatoes in small bowl.
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10
Add enough boiling water to cover.
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11
Let tomatoes stand until softened, about 15 minutes.
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12
Drain; pat dry.
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13
Put 1 tomato, 1 garlic clove and 1 sprig each rosemary and thyme in bottom of 8-ounce jar.
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14
Drizzle with 1 1/2 teaspoons oil reserved from garlic.
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15
Place 1 cheese round atop herbs.
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16
Drizzle with more reserved olive oil.
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17
Repeat layering, using remaining tomatoes, garlic, herbs, garlic oil and 3 more cheese rounds.
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18
Pour in enough olive oil to fill jar completely.
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19
Seal tightly.
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20
(Can be prepared 1 week ahead; refrigerate.)
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21
Rinse mushrooms briefly with cold water; drain.
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22
Place mushrooms in small bowl.
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23
Add enough boiling water to cover and let stand until softened, about 30 minutes.
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24
Drain mushrooms.
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25
Heat 2 tablespoons olive oil in heavy small skillet.
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26
Add garlic and saute until just golden, about 3 minutes.
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27
Add mushrooms and cook until just heated through, stirring occasionally, about 1 minute.
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28
Mix in parsley.
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29
Season with salt and pepper.
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30
Cool completely.
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31
Layer mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar, beginning and ending with mushrooms.
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32
Pour in enough oil to fill jar completely.
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33
Seal tightly.
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34
(Can be prepared up to 1 week ahead; refrigerate.)
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35
Preheat oven to 350F.
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36
Place walnuts on small cookie sheet.
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37
Toast until golden brown and fragrant, stirring occasionally, about 12 minutes.
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38
Cool completely.
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39
Finely chop walnuts.
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40
Layer walnuts, walnut oil and remaining 4 goat cheese rounds in 8-ounce jar, seasoning each layer generously with pepper.
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41
Pour in enough walnut oil to fill jar completely.
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42
Seal tightly.
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43
(Can be prepared up to 1 week ahead; refrigerate.)
