Marinated Goat Cheese, Olives, Artichokes And Tomatoes

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1/2 cup pine nuts

1 1/2 pounds fresh goat cheese, softened

2 teaspoons chopped rosemary

2 teaspoons chopped thyme

1/2 teaspoon piment d'Espelette pepper (see Note) or hot paprika


1 quart extra-virgin olive oil

20 cooked baby artichoke hearts, from the deli counter

1 cup red cherry tomatoes or grape tomatoes

1 cup Niçoise olives

Toasted baguette slices, for serving

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