Comte and Prosciutto Skewers

skewers_copy
Comté Cheese Association / Nickie Sizemore
http://pgoarelish2.files.wordpress.com/2011/12/skewers_copy.jpg?w=100
  • Yield: servings

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 1/2-inch squares
-- Chervil, parsley or basil leaves
-- Roasted almonds for serving (optional)

Instructions

  1. Wrap each cube of Comté with a strip of Prosciutto. Place a piece of roasted pepper on top of the Comté, followed by a small chervil, parsley or basil leaf; skewer with a toothpick.
  2. Line the skewers on a platter and serve alongside a bowl of roasted almonds as a delicious hors d’oeuvres or snack.
Recipe courtesy of Comté Cheese Association, Nickie Sizemore
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