The Cabecou is the only goat’s cheese produced in Perigord, the term Cabecou comes from the Occitan language wand the word Cabre meaning goat, the addition of the ‘cou’ at the end literally means little goat.
The texture is fine and creamy with an even pale yellow crust, it is matured for a minimum five days and is mainly eaten young, either hot or cold, and has a slight nutty flavour.
Description:
Use up left over puff pastry or a tomato pasta sauce and make your own
delicious mini pizza's to share with your friends and family.
Ingredients:
150g Mild
French Goat’s Cheese (Spreadable Goat's cheese found in pots in the cheese aisle)
250g puff pastry
1 egg yolk
1 tbsp water
1 small jar of your favourite tomato pasta
sauce
50g anchovies fillets
60g black olives, quartered
50g rocket
Preparation:
To
make the pizza bases, roll out the puff pastry and cut in to six 15cm rings. Prick
each pastry base with a fork, then glaze with the egg yolk mixed with the water.
Bake in pre-heated oven at 180°C for 10 minutes. Remove pastry bases from oven, cover
with the tomato sauce, top with the anchovies, sliced olives and several spoonfuls
of the Mild French Goat’s Cheese. Garnish with some rocket and serve.
Drink recommendation:
Fruity
Red wine such as Beaujolais
Mini Pizzas —––- General information: Serves: 6 - Preparation time: 10 mins.
