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...
Raspberry, Apple and Comté Pizza with Balsamic Glaze
Raspberry, Apple and Comté Pizza with Balsamic Glaze Serves: 1 pizza - 4-6 servings Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Print Ingredients 1lb pizza dough (premade) 1 Tablespoon butter 3 Tablespoons olive oil 1 onion, sliced 2 garlic cloves, minced 8-9 oz., approximately 2½ cups grated Comté cheese 1 apple, thinly sliced ½ cup fresh raspberries 1 cup freshly grated Parmesan cheese balsamic glaze for drizzling Instructions Add butter and 2 Tablespoons of olive oil to a large sauté pan over medium heat. Add the sliced onion and toss to coat. Sauté for 15-20 minutes until it starts to caramelize. Preheat oven and pizza...
Pumpernickel Toast topped with Comté Blackberries
Pumpernickel Toast topped with Comté Blackberries Serves: 4 Print Ingredients 4 slices pumpernickel bread, each about 1 inch (2.5 cm) thick 2 Tbs. olive oil 2 Tbs. (1/4 stick) (1 oz.) unsalted butter 2 Tbs. all-purpose flour 1 cup (8 fl. oz.) whole milk 2 cups (8 oz.) grated Comté cheese 1½ cup (6 oz.) blackberries Sea salt for sprinkling Small basil leaves for garnish (optional) Instructions Preheat a grill pan over medium-high heat until very hot. While the pan heats, brush the bread slices with the olive oil. Place the bread slices on the hot grill pan and toast, turning once, until golden brown and crisp, about 4 minutes on each side. Set aside....
Asparagus Comté Tart
Asparagus Comté Tart Serves: 4-5 Print This is a fresh summer recipe that is perfect as an appetizer for a group or as a main course. It lends itself to easy outdoor dining. Ingredients 1 sheet thawed, pre-made puff pastry 2 cups shredded Comté cheese 1½ pounds asparagus, if thick stalks, slice in half length-wise 1 tablespoon olive oil sea salt and freshly ground pepper Instructions Preheat oven to 400˚ On a lightly floured surface roll out the puff pastry so it is 16 x 10 inches. Trim the edges if desired so it is neat and square. Cover a baking sheet with parchment paper and then move the pastry onto it. Lightly score the pastry one inch from the edge...
Ratatouille with Comté
Ratatouille with Comté Author: Kayleigh Napolitano Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins Print Ingredients Vegetables 1 eggplant 3 roma tomatoes 1 yellow medium squash 1 medium zucchini Sauce 2 tablespoons olive oil 1 onion, diced 4 cloves garlic, minced 1 red bell pepper, diced 1 yellow bell pepper, diced salt, to taste pepper, to taste 28 oz can of crushed fire roasted tomatoes 2 tablespoons chopped fresh basil Toppings 2 tablespoons chopped fresh basil 1 teaspoon garlic powder 2 tablespoons Chopped fresh parsley 2 teaspoons fresh thyme salt, to taste pepper, to taste 4 tablespoons olive oil 1 cup shredded Comté cheese ...
Comté, Bacon and Artichoke Hearts
Comté, Bacon and Artichoke Hearts Author: Laura Werlin Serves: 4 sandwiches Cook time: 15 mins Total time: 15 mins Print There’s nothing like bacon and artichoke hearts together. Add sweet onions for richness, and well, the Comté pulls it all together and then some. If you can’t find marinated artichoke hearts, use canned or frozen. If you have time, soak them in a mixture of one-part lemon juice and three parts olive oil. Add a little minced garlic, a pinch of dried oregano, and kosher salt, for at least 1 hour before using. Ingredients 4 teaspoons Dijon mustard 2 teaspoons prepared horseradish 4 slices bacon, coarsely chopped 1 small onion (about...