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Brick au Cabecou (Jambon et Tomates)

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🌍Authentic French recipe from a France-based creator — ingredients and steps translated below
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Cabécou

Cultural Context

Cabécou is a traditional goat cheese from the Rocamadour region in southwestern France. It is known for its creamy texture and rich flavor, often enjoyed with crusty bread and a drizzle of honey. This cheese is a staple in French cuisine, celebrated for its versatility and simplicity. Today, Cabécou is enjoyed not only in France but also around the world, often featured in cheese platters and gourmet dishes.

FrenchFROccitanieother
15 min
easy
4 servings
Servings4
4 feuilles de brick
4 tranches de jambon
4 cabecou
12 tomates cerise
un peu de beurre fondu pour la dorure

goat cheese

🥗Healthier: low-fat goat cheese

💰Cheaper: cream cheese

Low-fat goat cheese maintains flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for drizzling.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Sugar syrup offers sweetness at a lower cost.

1

Préchauffez le four.

2

Prenez une feuille de brick et placez une tranche de jambon, un cabecou, et quelques tomates cerise au centre.

3

Repliez la feuille de brick pour former un feuilleté.

4

Répétez l'opération pour les autres feuilles de brick.

5

Badigeonnez les feuilletés de beurre fondu.

6

Enfournez jusqu'à ce qu'ils soient dorés.

Equipment Needed

four

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

dairy

Also Known As

Cabécou de RocamadourCabécou cheese
Local Name: Cabécou

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