Hot cabécou

Le head still refers to small round discs made from whole goat's milk, which were once called "cream cheese".

It comes from the Occitan language and more precisely from "Cabre" which means "goat" to which is added the diminutive suffix "Cou"; it literally means small 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 min
Cooking time : 10 min

Cagette of cabecous, goat cheeses similar to Rocamadour

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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