Here is a link to the recipe, which comes from Eggs On Sunday, one of my very favorite food blogs:
I used fresh basil, chives, and rosemary for the goat cheese and marinated for about 3 hours. The lemon zest is key—don't leave it out, and be generous with salt and pepper as well.
I was nervous about making the flatbread (the idea of “bread” just intimidates me, I think), but it was very easy and quick.
I served the goat cheese and flatbread with heirloom tomatoes, arugula, and a glass of sauvignon blanc. Heaven!
(Thanks Henry for the pictures!)