Stuffed Peppers with Comté & Couscous
Stuffed Peppers with Comté & Couscous Author: Nicki Sizemore Recipe type: Appetiser,Entree Print Sweet roasted peppers are stuffed with whole-wheat couscous and vegetables then finished off with an oozing layer of melted Comté for a delicious and nutritious side dish or main course. Ingredients 2 tablespoons extra virgin olive oil, plus additional for dish 2 red bell peppers ½ cup whole-wheat couscous Salt and pepper ½ medium onion, finely diced ½ yellow bell pepper, seeds and ribs discarded, finely diced 1 small or ½ medium zucchini, finely diced (about 1 cup diced) 2 cloves garlic, minced ¼ cup golden raisins 1...
Mini Comté, Potato & Roasted Pepper Frittatas
Mini Comté, Potato & Roasted Pepper Frittatas Author: Nicki Sizemore Recipe type: Appetiser Serves: 24 frittatas Print Brimming with flavor, these nutritional bites are not only great snacks, but they also make for elegant hors d’oeuvres. Whether served after-school or at your next cocktail party, they’re sure to disappear quickly! Ingredients Cooking spray 1 medium Yukon Gold potato, peeled and cut into ¼-inch dice 2 garlic cloves, minced 1 roasted red pepper from jar, finely chopped (1/4 cup chopped) Salt and pepper 6 eggs 2 tablespoons milk 2 tablespoons olive oil 1 teaspoon finely chopped fresh thyme 1 tablespoon finely chopped fresh chives...
Comté Wafers
Comté Wafers Author: Nicki Sizemore Recipe type: Appetiser Serves: 30 wafers Print These mouthwatering wafers are a cinch to pull together and make for a scrumptious snack or garnish for soups and salads. Best of all, they can be made ahead of time and frozen—perfect anytime you need a nibble! Ingredients 1 stick unsalted butter, softened ½ pound Comté, shredded (about 3 heaping cups shredded) 1 cup all-purpose flour 1 teaspoon salt Pinch cayenne pepper 1-2 teaspoons water Instructions In a large bowl or in the bowl of a stand mixer with the paddle attachment, beat together the softened butter and shredded Comté. In a small bowl, whisk together...
Comté & Ham Sliders
Comté & Ham Sliders Author: Nicki Sizemore Recipe type: Appetiser Print These irresistible sliders, inspired by Chef Josef Lageder of the Balboa Bay Club, are always a crowd pleaser. Try them for lunch, or as an appetizer at your next party. Make both variations or try just one—they’re as fun to make as they are to eat! Makes: 12 sliders Ingredients With Fig or Currant Jam: 6 dinner rolls, cut in half horizontally to make mini buns 3 tablespoons fig or black currant jam 2 ounces high-quality deli ham, thinly sliced 2 ounces Comté, thinly sliced With Herbed Mayonnaise and Arugula: 6 dinner rolls, cut in half horizontally to make mini buns 2 tablespoons...
Comté & Prosciutto Skewers
Comté & Prosciutto Skewers Author: Nicki Sizemore Recipe type: Appetiser Print Aged Comté (14-24 months) has a nutty flavor that pairs terrifically with cured ham like Prosciutto. Make this fast and delicious hors dʼoeuvre for your next party or picnic. *Tip: When serving Comté as an hors dʼoeuvre or on a cheese plate, be sure to let it sit at room temperature for at least 30 minutes before serving; this will allow for the fullest expression of flavors and aromas. Ingredients Aged Comté, cut into 1-inch cubes Thinly sliced Prosciutto, cut into 1-inch strips Roasted red peppers (fresh or from a jar), cut into ½-inch squares Chervil, parsley or...
Comté, Caramelized Onion & Tomato Tarts
Comté, Caramelized Onion & Tomato Tarts Author: Nicki Sizemore Recipe type: Appetiser Serves: 8-10 Print Elegant and irresistible, these tarts are a surefire crowd pleaser. Serve them as an appetizer with cocktails, at a luncheon with a light salad, or pack them along for your next picnic. Ingredients 1 ½ tablespoons butter 2 medium red onions, thinly sliced Pinch sugar Salt and pepper 1 tablespoon water, plus additional for brushing pastry 1 teaspoon chopped fresh thyme, plus additional for serving 1 sheet frozen all-butter puff pastry, thawed 2 teaspoons Dijon mustard 2 cups (loosely packed) shredded Comté (4-6 ounces) 2 plum tomatoes, very thinly sliced...
Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam
Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam Author: Jill Melton, Relish Magazine Recipe type: Appetiser Serves: 6 Print Wow your guest with these Comté spoon breads from Jill Melton, Editor-in-Chief of Relish Magazine. The sweet roasted pepper and raisin jam is the perfect counterpoint to the savory, Comté-scented bread. Serve the spoon breads as an appetizer or side dish. Ingredients Spoon Breads: 1 ½ cups 2-percent reduced-fat milk ½ cup yellow cornmeal ¼ teaspoon coarse salt Freshly ground pepper 3 eggs, separated 2 ounces Comte cheese, grated 2 ounces Romano cheese, grated Roasted Pepper Raisin Jam: 1 cup roasted red bell peppers (about 4...
