Goat Cheese and Smoked Salmon Torta

1. 1

   Place the pistachios in a small dry skillet and stir over medium heat until lightly toasted and fragrant, about 5 minutes.

2. 2

   Pour the pistachios into a colander and stir and shake them over the sink to cool them and to remove some of the skins.

3. 3

   Chop the pistachios and set them aside.

4. 4

   In a small bowl, blend together the two cheeses and a few grinds of white pepper until smooth.

5. 5

   Line a deep 3 or 4-cup bowl or fluted mold with plastic wrap.

6. 6

   Spoon one third of the cheese mixture inside and pack it down; level the top with a rubber spatula.

7. 7

   Sprinkle the minced salmon evenly over the cheese and press it down with the back of a tablespoon.

8. 8

   Spoon another third of the cheese over the salmon, pack it down, and level the top with a spatula.

9. 9

   Sprinkle all but 1 tablespoon of the pistachios evenly over the cheese and press it down with the back of a tablespoon.

10. 10

    Spoon in the remaining cheese, pack it down, and level the top.

11. 11

    Cover with the overlapping plastic wrap and chill for 2 or 3 hours.

12. 12

    Uncover the top of the cheese, turn the bowl upside down, and unmold the cheese onto a large plate.

13. 13

    Remove the plastic and sprinkle the reserved pistachios on top of the torta.

14. 14

    Let the torta sit at room temperature for 1 hour.

15. 15

    Circle the cheese with crostini and baguette slices and serve with 2 knives for cutting into wedges and spreading on the crostini and baguette slices.

* Per serving · 4 servings · Values may vary.