Recipes and Tips

real taste

Ingredients

  • 1 package of 12 mini-appetizers from La Bourgeoise
  • 4 servings of mesclun salad
  • ¾ cup of whole pitted black olives
  • ¼ cup of finely grates parmesan cheese
  • balsamic vinaigrette or pesto vinaigrette


Preparation

  • Follow package instructions for cooking the appetizers
  • Combine the salad, olives, and dressing in a large bowl
  • Serve hot appetizers on plates
  • Sprinkle the parmesan cheese and serve

 

Balsamic vinaigrette

(4 servings)

  • 75 ml of balsamic vinegar
  • 150 ml of olive or canola oil

  •  

    15 ml of Dijon mustard
  • 1 freshly pressed garlic clove

  •  

    Salt and ground pepper

Mix the ingredients until the dressing is thick.
To make it thicker, use an electric mixer.

 

Pesto vinaigrette

(4 servings)

  • 4 teaspoons of pesto (basil, pine nuts, parmesan, garlic, and olive oil) or fresh basil
  • 4 teaspoons of balsamic vinegar
  • 4 teaspoons of olive oil
  • Salt and ground pepper

Mix the ingredients until the dressing is thick.

 

 

Download recipe

Ingredients

  • 1 package of 35 mini hors d'oeuvres 4 cheeses La Bruxelloise
  • Cold meat of your choice such as prosciutto, salami or ham
  • Fresh or marinated vegetables or fruits of your choice (eg olives, marinated artichokes, red peppers, cherry tomatoes, figs, blueberries, etc.)

 

Preparation

  • Cook hors d'oeuvres according to package directions
  • Cut the meat into strips about 1 inch wide.
  • Cut the marinades, fruits and vegetables into pieces about 1 inch
  • Assemble mini-skewers using toothpicks according to your inspiration!


Try our favorite combination: prosciutto and blueberry!

The sweet and tangy mixture of blueberries is combined with the salty and rich character of prosciutto and forms an astonishing ensemble with the round flavor and creamy texture of four La Bruxelloise hors d'oeuvres, to which is added an interesting contrast of hot and cold! Enjoy your meal!

Download recipes

Ingredients

  • 1 package of 18 La Bourgeoise parmesan hors d'oeuvres
  • Grilled vegetables of your choice (eggplant, zucchini or peppers)
  • Pesto
  • Onion confit or reduced balsamic vinegar
  • Sliced tomatoes
  • Verdurettes for decoration

 

Preparation

  • Cut hors d'oeuvres in half horizontally before cooking.
  • Cook breadcrumbs under the oven or on the BBQ (see tips) according to the directions on the package.
  • Meanwhile, grill the vegetables in the frying pan with a little olive oil.
  • Place a slice of tomato on a plate and place half of the hors d'oeuvres on top. Spread pesto and place grilled vegetables. Close with the other half as if to make a sandwich.
  • Serve with candied or reduced balsamic and decorate with the greenery.

Download recipe

Ingredients

  • 1 package of 4 hors d'oeuvres with goat cheese La Bruxelloise
  • Smoked salmon
  • Caps
  • Gray shoots finely sliced
  • Verdurette for decoration

 

Preparation

  • Cook the hors d'oeuvres according to the instructions on the package.
  • Simply place on a plate and garnish with smoked salmon, gray shallots and capers.

 

Download recipe

Ingredients

  • 1 pack of fondue La Bourgeoise with Thai spices or Italian herbs
  • Meat of your choice
  • Burgers
  • Trim of your choice

 

Preparation

  • Cut the fondues in half horizontally before cooking.
  • Cook breadcrumbs in the oven or on the BBQ (see tips) according to the directions on the package.
  • Garnish your burgers with hot fondues and your favorite toppings.

 

Download recipe

Ingredients

  • 1 package of 12 mini hors d'oeuvres with Parmesan cheese La Bourgeoise
  • Fruits and vegetables according to your imagination: cherry tomatoes, grapes, apples, broccoli, cucumber, blueberries, etc.

 

Preparation

  • Cook the hors d'oeuvres in the oven according to the instructions on the packaging or BBQ (see tips)
  • Cut the vegetables and fruits into pieces of about an inch.
  • Assemble mini-skewers using toothpicks according to your inspiration!

Download recipe

Ingredients

  • Appetizers with parmesan cheese La Bourgeoise
  • Confit of carrots or onion or tapenade of olives or pesto
  • Decorations of your choice (blueberries, mures, cherry tomatoes, olives, lettuce, etc.)

 

Preparation

  • Cut hors d'oeuvres in half in horizontal direction before cooking.
  • Cook breadcrumbs baked under the oven or on the BBQ (see other tricks) according to the directions on the package.
  • Place hot appetizers on a plate and cover with confit, tapenade or pesto.

 

Download recipe

Preparation

  • Preheat BBQ to 218°C (425°F) using only one burner.
  • Place hors d’oeuvres directly on unlit side of the grill.
  • Cook covered for 8 to 12 minutes, turning regularly.
  • Let stand for 2 minutes and serve.

 

Hints

  • All our La Bourgeoise or La Bruxelloise hors d’oeuvre can be cook on BBQ.
  • Do not thaw before cooking.
  • Cooking time may vary according to BBQ and size of hors d’oeuvre.

 

Download recipe

Phone:418-831-1353
Toll Free: 1-877-881-0684
aliments@labourgeoise.com

logo labourgeoise

Aliments La Bourgeoise Inc.
1072, chemin Industriel
Lévis (Québec)
G7A 1B3