Goat’s cheese with bacon and pointed head cabbage
- Small goat’s cheeses, smoked bacon
- Pointed head cabbage, flat-leaf parsley
- Béchamel sauce, gingerbread
Wrap the goat’s cheeses in a slice of smoked bacon and bake in the oven until they are soft. Cook the finely chopped pointed head cabbage until tender, season with salt and pepper, mix with the sauce and add the finely chopped flat-leaf parsley.
Dry or grill the gingerbread and chop finely in the blender. Arrange everything on a plate.