Festive Goat Cheese and Smoked Salmon Torta
Yield: 12 to 14 appetizer portions
- 4 ounces chèvre cheese Add to list
- 8 ounces cream cheese, softened Add to list
- Small sprigs of fresh herbs (such as basil, thyme, rosemary or dill) Add to list
- 3 ounces smoked salmon, chopped Add to list
- 1/2 cup chopped fresh dill Add to list
- 1/4 cup roasted red pepper pesto, drained well Add to list
- 2 tablespoons capers Add to list
- 2 tablespoons toasted pine nuts Add to list
- Edible flowers such as lavender or nasturtiums, for garnish (optional) Add to list
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.
Recipe by, PCC Chef
Source: Referenced on KING 5's "Gardening with Ciscoe" show, which aired on December 17, 2010.
ABOUT OUR 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.
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