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

Add the lemon zest, minced garlic, salt, and pepper to the remaining herbs in the bowl. Stir in the goat cheese until all ingredients are thoroughly combined, creating a smooth cheese mixture.

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

Line your work surface with parchment paper. In a small bowl, combine the finely chopped pecans with the reserved herb mixture. Spread this mixture into a thin, even layer.

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 to adhere.

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