In a medium bowl, combine the finely chopped fresh chives, parsley, basil, and oregano. Whisk together well to blend the herbs evenly. Remove 1 ½ teaspoons of this herb mixture and set aside for the pecan coating.

To the remaining herbs in the bowl, add the lemon zest, minced garlic, salt, and pepper. Stir in the goat cheese until all ingredients are thoroughly combined.

Place the cheese mixture onto a large piece of plastic wrap and form it into a log shape. Wrap tightly with the plastic wrap and freeze for 20-30 minutes.

Line your work surface with a large piece of parchment paper. In a small bowl, combine the finely chopped pecans with the reserved 1 ½ teaspoons of herbs. Spread this pecan-herb mixture into a thin layer on the parchment paper.

Remove the cheese log from the freezer and place it on the edge of the pecan coating. Roll the log over the coating to fully cover it, pressing gently.

If refrigerated, remove the cheese log about 15 minutes before serving to allow it to soften for easier spreading.

Just before serving, drizzle the cheese log with olive oil. Serve alongside toasted baguette slices or crackers.

Slice baguette into 1/2 inch slices and arrange on a baking sheet. Drizzle with olive oil. Bake at 350°F (175°C) for 10 minutes or until golden and crisp around the edges.