Aged Comte / Bread / Condiments Recipe

Prepare and toast bread

Preheat oven to 375°F (190°C). Slice the loaf into 12–16 slices about 1/2 inch thick. Brush one side of each slice lightly with olive oil (about 1 tsp per slice) or spread a thin layer of softened butter. Arrange slices on a baking sheet, oiled/buttered side up, and toast in the oven for 6–9 minutes until edges are golden and crisp but centers still slightly tender. Remove and let cool slightly.

Alternatively, for a charred flavor, grill slices on a hot griddle or cast-iron pan for 1–2 minutes per side until nicely charred and warmed through.

Prepare Comté

While bread is toasting, thinly slice or shave the aged Comté. If using a knife, cut slices about 1/8–1/4 inch thick so they melt slightly when placed on warm toast. Arrange the cheese on a platter, separated into portions for spreading across the toasted bread slices (approximately 1/2 to 3/4 ounce per slice).

If you prefer the cheese slightly melted: place cheese-topped toasts back in the oven for 2–3 minutes at 350°F (175°C) until the cheese softens but does not fully liquefy.

Spread condiments

Spread about 1/4 tsp to 1/2 tsp of whole-grain mustard on each toasted slice where you want a savory bite. On alternate slices, spread 1/4 tsp to 1/2 tsp fig jam to provide a sweet contrast. Keep a few plain toasts for those who prefer only cheese.

Assemble toasts

Place a portion of sliced Comté atop each toast over the condiment or directly on the bread. For variety, top some toasts with mustard + Comté and others with fig jam + Comté.

Add pickled accents & olives

Top selected toasts with a few cornichon slices and a teaspoon of pickled shallots or onions for acidity and crunch. Serve mixed olives in a small bowl alongside the toasts for guests to take. Scatter a few whole olives directly on larger crostini if desired.

Season and garnish

Finish the assembled toasts with a light sprinkle of flaky sea salt and a crack of fresh black pepper. Add a small thyme leaf (or a light drizzle of honey and a few chopped toasted walnuts/Marcona almonds) to the fig-jam + Comté toasts for a layered flavor.

Arrange toasts on a wooden board or platter grouped by condiment type. Place small bowls of remaining mustard, fig jam, pickled shallots, cornichons, and mixed olives near the board so guests can customize. Garnish the platter with remaining thyme sprigs.

Serve warm or at room temperature. Recommend guests pair with a light-bodied white wine (e.g., Chardonnay or Chenin Blanc) or a light red (e.g., Pinot Noir).