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Comté & Prosciutto Skewers

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  • *Tip: When serving Comté as an hors d’oeuvre 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 flavours and aromas.
  • 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 basil leaves
  • Roasted almonds for serving (optional)

    Method

  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’oeuvre or snack.
  3. Bon appétit!
  4. Advice from the Sommelier
    Serve the skewers with a Savagnin from the Jura, a dry Jerez or Madeira.

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