Hot cabécou
Le head always refers to small round pucks made from whole goat's milk, which were formerly called "Cream Cheese".
It takes its origins from the Occitan language and more precisely from “Cabre” which means “goat” to which is added the diminutive suffix “Cou”; it literally means little goat or little goat.
Cabecou is eaten at room temperature with good country bread. It can also be eaten hot on toast or surrounded by pastry sheets.
Ingredients
- 1 cabecou per person
- 1 slice of bread per person
- Honey
- Thyme
- Preparation time : 5 mins
- Cooking time : 10 mins
Preparation of hot cabecou
- Preheat the oven th.6 (180°C).
- Arrange each cabécou on a slice of bread.
- Place in the oven for about 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 seasoned with balsamic vinegar and sprinkled with a few nuts.
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