Chèvre Torta with Smoked Salmon, Capers and Fresh Herbs | PCC Natural Markets

Chèvre Torta with Smoked Salmon, Capers and Fresh Herbs

Yield: 8 to 12 appetizer portions

Your rating: None (4 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This gorgeous appetizer is so simple and looks so elegant! Try adding toasted pine nuts, small poached shrimp, and other fresh herbs, such as arugula or sorrel.



In a small bowl, combine cheeses and set aside. Line another small bowl with plastic wrap (this bowl will serve as your mold for the torta). Arrange herb sprigs and red bell pepper face-down in the bottom of the bowl.

Press one third of cheese mixture on top of herbs and spread half of each of the remaining ingredients on top. Press another third of the cheese mixture on top of this, making sure it reaches the edges. Form your next layer with the rest of the filling ingredients. Press on the last of the cheese and refrigerate for 1 to 2 hours or up to 1 day.

To serve: Invert the torta onto a serving platter; remove the bowl and plastic wrap. Garnish with fresh herbs and serve with a thinly sliced baguette or rustic crackers.

Each serving: 170 cal, 15g fat (7g sat), 40mg chol, 260mg sodium, 2g carb, 0g fiber, 8g protein

Recipe by Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: capers, chevre, herbs, salmon


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