This is an elegant way of serving the popular breakfast.  Good enough to bring to Mom or Dad on Mother's Day or Father's Day.

• 8 ounces cream cheese
• 1 1/2 ounces mild goat cheese
• 2 teaspoons dried dillweed
• 1 tablespoon minced capers
• 3 ounces sliced smoked salmon
• Juice of 1 medium-size lemon

 

Method Beat the cream and goat cheeses and the dillweed together in a medium-size bowl. Line a 2-cup (2 1/2 x 3 x 5 1/2 inches) loaf pan with plastic wrap, letting the wrap overhang the sides generously.  Oil the wrap.  Spread 2 tablespoons of the cheese mixture in the pan.  Top with 1 teaspoon of the capers and 1 ounce of the salmon.  Sprinkle the salmon with a little lemon juice.  Repeat this process twice, using the remaining cheese, capers, and salmon .  Fold the op of the plastic wrap over the top of the pan and refrigerate for at least 6 hours. To unmold, invert the pan onto a platter and remove the plastic wrap.  Serve immediately with a large basket of toasted mini bagels alongside. Serves: 6   Reprinted with permission from © Hallie Harron,  Cheese Hors d'Oeuvres, published by The Harvard Common Press   click for book review more breakfast recipes more chef and cookbook recipes

 

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