Place a 1½-inch square cookie cutter in the center of each rice cracker. Spoon about 1½ teaspoons of herbed goat cheese into the cookie cutter, filling it evenly to the edges to form a perfect square.

Using a small spoon or a finger with a plastic glove, gently press and carefully lift the cookie cutter away to leave a nicely shaped goat cheese square on each cracker.

Cut each chive into two pieces the length of the cheese square using kitchen scissors. Lay one piece along the center of the cheese square, then cut one of these pieces in half and place the halves on either side to form a cross resembling a ribbon.

Stick a tiny bit of goat cheese onto each pink peppercorn and place it carefully in the center of the chive ribbon, using the cheese as glue to ensure it sticks firmly.

Add two small curly parsley leaves on the sides of each cheese square. Use a toothpick or cocktail pin to press them gently into the cheese so they stay secure.