April 26, 2017

Ham and Comté Wafers

These ham and Comté were one of the appetizers for my wine club night, and they were a hit!  I love having charcuterie, cheese, and bread with wine, and this combines that trio a savory cookie.  It's a cheesey, buttery sable studded with chives and crisped prosciutto.  They are a a little salty, which went well with the Grüner Veltliner wine that I served.

I used Comté cheese, which is a cheese that I recommend for your fridge, but I think a strong aged cheddar or even Gruyere would be great.  Comté has a nutty yet creamy flavor--it's a great snacking cheese that makes you just want more, which makes it great for these wafers.  Make sure to shred the cheese yourself, or have your food processor do it. ;-)  Most pre-shredded cheese is typically coated with cornstarch, so it will not melt well or absorb as well into the dough.

You can freeze the dough for up to two months or refrigerate for a week, which makes this a great recipe to make ahead of time.  It's perfect for an impromptu wine night!  Cheers!

Ham and Comte Wafers
Yields about 30-50 wafers, depending on how thick you slice

4 oz./115 grams butter (8 tbsp.), at room temperature
45 grams/1/4 cup cornmeal or fine polenta
120 grams/1 cup all-purpose flour
7 oz./210 grams/2 1/2 cups grated Comté cheese
50 grams/2 slices of prosciutto or other smoked ham
2 tbsp. fresh chives, chopped
1/2 tsp. sea salt
1 tsp. black pepper

Preheat oven to 350ºF.  Line a baking sheet with parchment paper ad lay the prosciutto slices on it.  Bake for about 10 minutes, turning the pan halfway through.  When the ham looks firm and dry, remove from the oven and allow it to cool until crisp.  Once cooled and crisp, crumble into small pieces.  Note: be sure to keep an eye on your oven!  The baking time may be shorter depending on the thickness of the ham.

In the bowl of a stand mixer with the paddle attachment, mix the butter, pepper, salt, and chives on medium speed until smooth and combined.  Then, add the grated cheese into the mixture on medium speed.  Add the flour and polenta/cornmeal and mix on low speed until combine.  Add the prosciutto bits and mix on low speed until the dough comes together.

Divide the dough in half and roll each half on a lightly floured surface into an 8 inch log.  Wrap in plastic wrap and chill for at least 1 hour.  (If you freeze the dough, remove it from the freeze and allow it to thaw in the fridge overnight.)

When ready to bake, preheat the oven to 350ºF.  Line two baking sheets with parchment paper or a silicone baking mat.  With a sharp knife, slice the dough into 1/4-inch thick circles and place them cut-side down on the baking sheets.  Bake for 12 minutes and rotate halfway through baking.  Bake until the sable are golden brown on top.

SourceDavid Lebovitz's My Paris Kitchen


  1. Yum, and these sure look perfect for an appetizer with wine!

  2. What a wonderful nibble to enjoy with your wine. The flavors would go so well together.

  3. Hey, anything influenced by David Liebowitz has got to be good, and these certainly fit the bill!

    1. Totally! Did you hear about the French butter shortage?


Free Blog Template by June Lily