I've has been working a lot with french goat cheeses lately and have absolutely fallen in love with chévre a tartiner. Described as spreadable goat cheese, it's more than that: similar in texture to sour cream or creme fraîche, that's a bit more dense with slightly more tang, it's a serious upgrade to your everyday dairy spread. After snacking on it, my mind immediately went to breakfast (as it usually does).How good would this be spread on an everything bagel…. with lox… and capers? And, well. The rest is history. Look out for it in your local supermarkets in the deli aisle in a cream cheese-like container (it's actually widely available) and add it to your breakfast recipe rotation.--Red


Everything Bagel Flatbread Serves 2 as a meal; 4-6 as an appetizer

8           oz store bought pizza dough Extra Virgin Olive Oil, for sprinkling 2            teaspoons each of: celery seed, sesame seeds, poppy seeds, sea salt (or kosher salt), fresh minced garlic, mixed 3            oz Smoked Salmon 1/4        of a medium-sized red onion, thinly sliced 1             Tablespoon Capers, roughly chopped

Preheat oven to 350 degrees.

Roll out the dough on a floured surface into a thin oval shape.  Add to a lightly-oiled sheet pan and sprinkle with herb mix.

Bake in the oven for 8-10 minutes, until cooked through. Let cool 5 minutes.

Spread the chévre evenly on the flatbread. Top with lox, red onion and capers.

Cut and serve.