Baked Comté with Figs, Hazelnuts, and Rosemary
Baked Comté with Figs, Hazelnuts, and Rosemary
Author:
Erin Harris www.thecheesepoet.ca @thecheesepoet
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.
Ingredients
- 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
Instructions
- Preheat the broiler and position the oven rack to the highest position, or 6-inches below the heat.
- 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.
- 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.
- 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.
The Fall 2024 edition of Comté News is now available!
