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...
Comté French Onion Soup
Comté French Onion Soup Author: Marcella Wright Serves: 4-6 Cook time: 45 mins Total time: 45 mins Print Ingredients 2 Pounds of Vidalia Onions or other sweet onions, peeled and thinly sliced 3 Tablespoon Butter 2 Cloves Garlic, Minced 2 Tablespoons Flour (I used Wondra as it makes your soup silky) ½ Cup Dry White Wine (I used Sauvignon Blanc) plus some for caramelizing the onions 32 Ounces Beef Stock 1 Teaspoon Worcestershire Sauce 1 Bay Leaf 3 Sprigs Fresh Thyme (or 1 teaspoon dried thyme) Baguette or Croutons (I used homemade seasoned croutons) 8 Ounces Comté AOP, grated or sliced (I sliced the Comté AOP thin so that I could drape it over the sides of...
Comté & Leek Quiche
Comté & Leek Quiche Author: Rachel Freier, Culture: the Word on Cheese Serves: 6 Print Equipment - 9.5 inch pie dish - Whisk - Food Processor or Mixer Ingredients Quiche 4 large eggs 2 cups heavy cream ¼ tsp salt ¼ tsp chopped fresh thyme (4 sprigs) 1 cup leeks (2 large stalks) 2 tbsp salted butter 2 cups Comté shredded ¼ tsp black pepper Dough 8 oz cold butter 12 oz flour ½ cup ice water 5 grams salt Instructions Pre-Prep Shred Comté with a cheese grater. Clean and slice white part of the leeks. Sauté in 2 tbsp salted butter until soft. Cool. Chop fresh thyme. Dough (can be made ahead of time) Cut butter into half inch cubes. Mix flour, salt...
Warm Spinach and Artichoke Dip with Comté
Warm Spinach and Artichoke Dip with Comté Author: Nicki Sizemore Serves: 6 Print With creamy spinach and artichokes, and a melted cap of Comté cheese, this is the ULTIMATE dip and is always a huge hit! It’s elegant enough for special occasions or holidays, and yet laid-back enough for casual parties or potlucks. Best of all, it can be assembled ahead of time and then baked off right before your guests arrive! You can use 10- or 11-ounces of spinach, depending on the package size you buy (you can either use two 5-ounce containers or one large 10- to 11-ounce container). It looks like a ton of spinach, but it cooks down considerably (be sure to drain the spinach...
Gougères (Cheese puffs)
Gougères (Cheese puffs) Author: Ann Mah Recipe type: Appetizer Serves: 35 puffs Print Burgundy is, obviously, famous for its wine – but the food is pretty fantastic, too. When I visited the region to research The Lost Vintage, my favorite treat was the gougère – a cheese puff that is at once savory, crisp, and tender. As it turns out, gougères hail from Burgundy where they traditionally accompanied cellar wine tastings. Made of choux pastry, they seem mercurial to cook. In fact, they are ridiculously simple – so easy, I often bake them with my four-year-old daughter. Although some choose to pipe the dough into mounds, I prefer to shape it with spoons, which...
Corn Soup with Comté Cream and Herb Oil
Corn Soup with Comte Cream and Herb Oil Author: Nicki Sizemore Serves: 6 Print Ingredients 1⁄3 cup plus 1 tablespoon olive oil ½ cup lightly packed mixed herbs (such as basil, parsley, and cilantro), plus a few more sprigs for serving kosher salt and freshly ground black pepper 1 cup heavy cream ½ cup grated Comté cheese 2 tablespoons unsalted butter 2 medium yellow onions, coarsely chopped kernels from 6 ears of corn (about 4½ cups kernels), plus the corn cobs 6 cups water (or low-sodium chicken broth) Instructions Make the herb oil In a blender, Combine 1⁄3 cup olive oil, Herbs, and a pinch of salt. Blend until smooth and strain...
