Tasty morsels for the Dance of Dreams
Stephen Doyle
Morsels of Compte with veg
The morsel bridging course to linger and savour the rest of the red wine after the main. It has a small amount of cheese and even some vegetable before the appetite/ show stopping sweets.
Serve with Pinot Noir, Maurice and Chiract.
Ingredients
Cheeses
Comte 12+ Serve rounds cut the size of a 20 cent coin, or Slivers of Comte
125 g Cream cheese at room temperature
Sour cream or Splodge and splash
Cream/milk
Salt and pepper to taste
Raw beetroot thinly sliced, julienne d then brunoise d
Chives and parsley chopped finely
Method
On a Parmesan biscuit and cut a round of sliced Comte the size of the Parmesan biscuit, or simply use the Comte cheese as the base (cut the size of a 20 cent coin.)
Mix small amount of room temperature cream cheese with a splash of cream, sour cream or milk to slacken the mixture. Fork through the chives and beetroot with salt and pepper.
Form into a small patty to sit on top of the cheese biscuit. Roll the sides in extra beetroot for a deep colour contrast. Top with some parsley for more colour and veg in the morsel. Cover the morsel with micro-planed Comte and enjoy with any of our Diva Offer.
Shortcuts
Buy the Parmesan biscuits. Or just serve slivers of Comte.