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

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Chèvre Torta with Smoked Salmon, Capers and Fresh Herbs

Yield: 8 to 12 appetizer portions

5
Your rating: None (4 votes)
Your rating: None (4 votes)

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.

Ingredients

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

Preparation

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

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