SMOKED SALMON GOAT CHEESE TORTA
1/4 C shelled pistachios
6 oz. mascarpone cheese, rm. temp.
6 oz. goat cheese, rm. temp.
freshly ground white pepper, to taste
olive oil, as needed
1/2 C finely chopped smoked salmon, packed
1/2 baguette, sliced 1/4 in.thick
Lightly toast pistachios in fry pan a few min., coarsely chop, set aside. In bowl, combine cheeses, blend well. Line deep 3-4 in bowl with plastic wrap. Let it hang over the sides. Lightly oil the plastic. Spoon one-third cheese mix. into the bowl. Using oiled spool, pack down tightly. Spread the smoked salmon evenly over the cheese, packing it down firmly and leveling the top. Spool another layer of the cheese mixture, packing it down firmly. Sprinkle most of the pistachios evenly over the cheese, reserving some for sprinkling on top. Spoon in the remaining cheese, packing it down firmly and leveling the top. Cover with the overlapping plastic wrap and refrigerate for at least 2 hrs. or up to 24. Un-mold on to a serving dish and serve with baguette slices.
Toasted Baguette slices:
Preheat oven to 350. Cut baguette in 1/4 in. slices. Place in baking pan. Brush with olive oil, sprinkle with garlic salt. Bake 5 min. each side.