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In cubes or slices : Comté cheese enhances cocktails. It marries well with dry white wines (especially Côtes du Jura), straw wine, yellow wine and champagne. It can accompany dried fruits, hazelnuts and, in season, fresh walnuts and almonds. Allow about 40 grams per person. Apple skewers : Alternate cubes of COMTÉ, cubes of ham and cubes of apple sprinkled with lemon juice on wooden skewers. Pear skewers : Alternate cubes of COMTÉ, green olives, cubes of pear sprinkled with lemon juice on wooden skewers. Rolled up in raw ham: Roll fine slices (about 2 cm x 6 cm) of raw ham around cubes of COMTÉ. Skewer on a wood stick and bake in the oven about 3 minutes. Serve hot. COMTE canapés with grapes : Cut french bread (baguette) into thin slices. Sprinkle with grated COMTÉ and pepper. Add fresh grapes cut in half and sprinkle over more grated COMTÉ. Bake 1 minute in a hot over. COMTÉ Gougères : Make a chou paste and let cool. Add grated COMTÉ, mix, make small balls the size of a small egg and bake in a medium oven for 35 to 40 minutes. Serve warm or cold. COMTÉ sticks : Make a dough from a mixture of 1/3 grated COMTÉ, 1/3 flour, 1/3 butter and a little milk. Roll out and cut into sticks. Bake in a hot oven about 10 minutes. COMTE crusts : Cut french bread (baguette) into thin slices. Cover with a layer of creamed gruyere. Sprinkle with grated COMTÉ. Brown in a hot oven and serve immediately. . Publiées avec l'aimable autorisation du CIGC. |
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