Hot cabecou

Cabecou is still used to refer to small round palets made from full-fat goat's milk, which used to be known as "cream cheese".

Its origins lie in the Occitan language, more precisely in "Cabre", which means "goat", to which is added the diminutive suffix "Cou", literally meaning "little goat" or "little goat".

Cabecou is best eaten at room temperature with a good loaf of farmhouse bread. It can also be eaten warm on toast or wrapped in brick pastry.

The ingredients

1 cabecou par personne
1 tranche de pain par personne
Miel
Thym

Temps de préparation : 5 min
Temps de cuisson : 10 min

Cagette de cabecous, goat's cheese similar to Rocamadour

Préparation du cabecou chaud

Preheat the oven to th.6 (180°C).
Place each cabécou on a slice of bread.
Place in the oven for around 10 minutes, until the cabécou has melted and the bread is golden brown.
Brush with honey and sprinkle with thyme.
Serve hot, accompanied by a green salad dressed with balsamic vinegar and sprinkled with walnuts.

Partager cet article

Ou partagez le lien