8 oz. soft fresh goat cheese (chevre)
3 Tbsp. extra virgin olive oil
4 Tbsp. plain yogurt
2 Tbsp. herbes de Provence*
1/2 tsp. diced chives
1/2 tsp. salt

Mix all ingredients.  Spread on your favorite crusty bread.  I used a french baguette from Sparrow Bakery.  My favorite toppings:  chopped hazelnuts, raw honey with dried lavender, scrambled eggs (left to right).

*Recipe for herbes de Provence

Locavore Acknowledgements
Kronke’s Hazelnut Ranch, Eugene, Oregon
Cascade Lavender Farm, Madras, Oregon
DD Ranch, Terrebonne, Oregon
The Sparrow Bakery, Bend, Oregon