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Baked Comté with Figs, Hazelnuts, and Rosemary@thecheesepoet

Baked Comté with Figs, Hazelnuts, and Rosemary

21 Photo Baked Comte 1sm
Baked Comté with Figs, Hazelnuts, and Rosemary
Serves: 4-6
Prep time:
Cook time:
Total time:
Gather some friends around for this warm and oozy baked Comté cheese, adorned with dried figs, toasted hazelnuts, herbs and honey. It’s the perfect winter warm-up for happy hour snacking, and makes a great match with mulled apple cider for a cozy indulgence. Serve with a variety of your favorite breads, crackers, and slices of apple and pear for dipping.
  • 1 tsp butter
  • 5-6 dried figs, stem ends removed and roughly chopped
  • ¼ cup toasted hazelnuts, skins removed and roughly chopped
  • 2 tbsp fresh rosemary leaves, chopped
  • 1 lb. 12-month aged Comté cheese, rind removed and grated
  • 1 tsp freshly ground black pepper
  • ½ tsp kosher salt
  • 2 tbsp honey for garnish
  • Selection of baguette, crackers, apple and pear slices for serving
  1. Preheat the broiler and position the oven rack to the highest position, or 6-inches below the heat.
  2. In a 6 to 8-inch cast-iron or oven-safe skillet, melt the butter over medium heat. Add the figs, hazelnuts, and rosemary, and gently sauté together for 2 minutes.
  3. Evenly distribute the grated Comté cheese around the pan and add the salt and black pepper. Place the pan under the broiler for about 5 minutes, or until just melted and beginning to brown, being careful not to over-bake the cheese.
  4. Gently stir the cheese to incorporate the figs, nuts, and rosemary, and drizzle the honey over the top of the cheese. Serve the baked Comté right out of the cast-iron pan while still warm. The pan will hold some heat and keep the cheese warm as you enjoy.