Cheesegiving Comté Bites
Cheesegiving Comté Bites Author: CheeseSexDeath Serves: 2 Print Ingredients 6 oz rectangular block of Comté DOP 8 cocktail toasts ¼ cup fig and onion jam 2 slices Prosciutto, torn into roughly 1in pieces 8 small thyme sprigs Instructions Thinly slice the block of Comté on its longest edge. Use a mini maple leaf cookie cutter to cut shapes out of the cheese. Save all the scraps for making grilled cheese later! Then, take a cocktail toast and spread it with a little fig and onion jam. Add a small strip of prosciutto, followed by the cheese, and a tiny sprig of time. Serve immediately! 3.5.3208...
July 4th Comté Celebration Cup
Author: @Twoboardmoms
Nothing says Independence Day like festive individual snack cups served up poolside. Comté cheese is the star of the show, and pairs beautifully with the walnuts, grapes, cherries, blueberries and blackberries.
Cheers, cheese and a happy 4th!
Crostini with beet and walnut puree, parsley and shaved Comté
Crostini with beet and walnut puree, parsley and shaved Comté Author: Kirstin Jackson, itsnotyouitsbrie.com Serves: 4 Print Here, Comté’s sweet, brown buttery notes lend themselves to beet’s earthiness and caper’s briny punch. Add toasted walnuts (traditionally served with the cheese in the Jura) to the mix for a lively spread that highlights Comté’s rich flavors. This recipe is easy. Just roast your own beets or pre-order already roasted, lightly toast your walnuts, and be sure to rinse your capers so they’re not too salty. Spoon the beet and walnut puree over pre-toasted, fried, or grilled bread or crostini, then top with shaved Comté for a great...
Butternut Squash and Comté Fritters
Butternut Squash and Comté Fritters Author: Erin Harris www.thecheesepoet.ca @thecheesepoet Serves: 2 dozen Prep time: 15 mins Cook time: 7 mins Total time: 22 mins Print Butternut squash is sweet and nutty, which makes it a natural pairing for buttery, umami-rich Comté cheese. The tender flesh of butternut squash does not require long amounts of cooking, so these Rösti-style fritters can be on the table in under 30 minutes. Serve these cheesy squash fritters as an exciting side dish with sour cream and chives, or pair with poached eggs, crispy bacon, and hot sauce for a memorable brunch dish. Ingredients 6 cups shredded Butternut squash (approximately 1...
Comté Cheese & Potato Pancake
Comté Cheese & Potato Pancake Author: Kristine Jannuzzi @nyccheesechick Serves: 4-6 Print Crispy and golden on the outside, gooey and cheesy on the inside, this Comté potato pancake is the ultimate comfort food on a chilly day, and an easy-to-make, impressive appetizer for guests. Ingredients 1 small onion, diced 1 large potato (about 1 pound), peeled and diced ¾ pound Comté cheese, shredded 3 tablespoons olive oil salt and pepper to taste Instructions In a non-stick pan, heat 2 tablespoons olive oil over medium heat and cook the onion for 1 minute. Add the potato and another tablespoon olive oil, toss, and season with salt and pepper. Cook until the...
Scallops Gratinée
Scallops Gratinée Author: Erin Harris www.thecheesepoet.ca @thecheesepoet Serves: 6 Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Print Scallops are coveted for their delicate, sweet briny taste, and firm yet tender texture. It’s their clean ocean flavor that, when gratinéed with savory, allium-rich Comté cheese, makes for a sumptuous pairing. This recipe takes its cues from the classic dish Coquilles St. Jacques popularized in the 1950’s, and makes it approachable for today – and, reminds us that good food never goes out of style! Enjoy this dish as an appetizer or main course, with a side of fresh greens. Ingredients 8 oz. button...
Comté-Stuffed Pumpkin
Comté-Stuffed Pumpkin Author: Cheese Sex Death Print This sultry squash is stuffed with sweet, nutty Comté, cream, broth, and a little toasted baguette to soak it all up. The whole thing is roasted until the flesh caramelizes and the brew within bubbles with hot, cheesy decadence. Pour yourself a dark, malty ale to enjoy with this wicked feast. Ingredients 1-1lb squash 1-2 teaspoons olive oil ¼ cup vegetable or chicken broth ½ cup cream 6 oz Comté, shredded at room temp 3 thick slices of baguette, lightly toasted Salt and pepper Instructions Preheat your oven to 450F. Slice the top off the pumpkin and scoop out all the strings and seeds....
Comté Stuffed Apple Fritters
Comté Stuffed Apple Fritters Author: Erin Harris www.thecheesepoet.ca @thecheesepoet Serves: 12 Prep time: 1 hour 45 mins Cook time: 30 mins Total time: 2 hours 15 mins Print How do you make a freshly fried apple fritter even better? By stuffing it full of melting, oozy Comté cheese! This decadent cheese filled doughnut is not for the faint of heart; rich yeasted dough, sweet cinnamon apples, and savory Comté cheese create a sublime pairing, and will surely become a favorite treat for the cheese lover in your life. Ingredients Dough: 1 ½ tbsp active dry yeast ½ cup warm water 2 cups all-purpose flour plus more for dusting ¼ cup plus 2 tsp granulated...
Crab and Comté stuffed Mushroom Caps
Crab and Comté stuffed Mushroom Caps Author: Erin Harris www.thecheesepoet.ca @thecheesepoet Serves: 20 caps Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Print These Crab and Comté stuffed mushroom caps hit all the right notes; sweet and briny crab meat, a hint of garlic and herbs, and decadent melty cheese. This classic holiday appetizer will be gracing your table year-round. Ingredients 20 baby bella or large cremini mushrooms, cleaned and stems removed 3 tbsp olive oil ½ tsp salt ½ tsp black pepper ½ cup cream cheese ½ cup flaked crab meat, rinsed and drained well ¼ cup panko bread crumbs 1 cup shredded Comté cheese, divided 1 clove...
Comté Summer Squash Pizza
Comté Summer Squash Pizza Serves: 1 large pizza, 4 to 8 servings Print Ingredients 1 lb store bought pizza dough 5 zucchini 1½ teaspoons sea salt 6 oz., approximately 2 cups, grated Comté cheese 1 tablespoon olive oil, plus more for fingertips 2 to 3 tablespoons panko or breadcrumbs Instructions Pre-heat oven to 500°F and place rack in the center of the oven. Grate the zucchini with a hand grater or a food processor. In a large bowl, toss together the zucchini and salt. Place aside and let stand for 20 to 30 minutes to remove water from the zucchini. Drain the zucchini in a colander. Squeeze out as much water as possible, a fistful at a time. Back in...
