Crispy Cheese Croquettes
Chef Kreisel recommends serving these with a side salad of curly endive or frisée dressed with tarragon vinegar.
Creamy Artichoke Chèvre Dip
Prepare this tangy crowd-pleaser several hours before serving to allow its flavors to meld. Try Ommegang Witte (Cooperstown, N.Y.), a classic Belgian-style white beer spiced with orange peel and coriander; it won’t overpower the delicate flavors of artichoke and chèvre, yet it has the palate-cleansing power to cut through both the mayo and Parmigiano-Reggiano.
Confit of Heirloom Potatoes with Grilled Ramps and Taleggio
So simple and so good. Chef Alex Seidel uses potatoes grown on his farm; purchase yours from the farmers market if possible, for the best flavor. The earthiness of the potatoes paired with the oniony ramps and pungent, creamy Taleggio is an unbeatable combination. Be sure to have the cheese brought up to room temperature […]
Comté Crackers
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!
Comté Wafers
Shredded Comté quickly bakes into these thin wafers of delicate crispy cheese. Like the Italian cheese wafer, called frico, these wafers can be served as a snack with a glass of wine as a garnish for salad, or as an accompaniment to a steaming bowl of soup.
Comté and Prosciutto Skewers
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.
Comté and Ham Sliders with Herbed Mayonnaise and Arugula
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!
Comté and Ham Slider with Fig or Currant Jam
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!
Comté and Currant Scones
Sweet currants and nutty, aromatic Comté make for an unexpected, addictively delicious combination.
