A fresh half-puck of Capricho de Cabra lightly sprinkled with french lavender blossoms and local honey. This is what springtime breakfasts are made of. There's just something about the clean, lemony tang of goat cheese that lends its self so well to sultry lavender and vaguely astringent clover honey.
Thanks to my dear friend Lyn, back East, I have harbored an obsession for lavender flavored anything. This dense, cakey Capricho being no exception.
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