Festive Goat Cheese and Smoked Salmon Torta

In a small bowl, combine the two cheeses.

Line a small, rounded bowl (like a deep cereal bowl) with plastic wrap. Arrange the herb sprigs (face down) in the bottom of the bowl. (When you are done, the bowl will serve as your mold and you will invert the whole torta onto a serving plate. Thus the herb sprigs become the decoration. Play around with this. You are only limited by your imagination!)

Press 1/4 of the cheese mixture on top of the herbs and distribute a scattering of salmon, dill, pesto, capers and pine nuts on top. (Use about 1/3 of each.) Press another 1/4 of the cheese mixture on top of this, making sure it reaches out to the edges and add another layer of salmon, dill, pesto, capers and pine nuts. Add another 1/4 of the cheese mixture on top, all the way to the edges, and scatter the remaining filling ingredients. Top with the last of the cheese.

Refrigerate the mold for 1 to 2 hours or up to 1 day.

To serve: Invert the mold onto a serving platter; remove the bowl and the plastic wrap. Admire your artistry; then tuck a few sprigs of fresh herbs and maybe a blossom or two of edible flower around the torta. Serve with great bread and olives.