Recipes and Tips

real taste

Ingredients

  • 1 package of 12 La Bourgeoise mini fondues.
  • 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 instructions on label for fondues cooking.
  • Combine the salad, olives, and dressing in a large bowl.
  • Serve hot fondues on plates.
  • Sprinkle with 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.

 

 

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Ingredients

  • 1 package of 35 La Bruxelloise 4 cheeses mini fondues.
  • 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 fondues according to label 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 cheeses La Bruxelloise hors d'oeuvres, to which is added an interesting contrast of hot and cold! Enjoy your meal!

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Ingredients

  • 1 package of La Bourgeoise parmesan fondues
  • Grilled vegetables of your choice (eggplant, zucchini or peppers)
  • Pesto
  • Onion confit or reduced balsamic vinegar
  • Sliced tomatoes
  • Greenery for decoration

 

Preparation

  • Cut fondues in half horizontally before cooking.
  • Cook bread crumbs sidedown in oven or on BBQ (see tips) according to directions on package.
  • Meanwhile, grill vegetables in frying pan with a hint of olive oil.
  • Place a slice of tomato on a plate and place half of the hors d'oeuvre 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.

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Ingredients

  • 1 package of 4 goat cheese fondues La Bruxelloise
  • Smoked salmon
  • Capers
  • Gray shoots finely sliced
  • Greenery for decoration

 

Preparation

  • Cook the fondues according to the instructions on label.
  • Simply place on a plate and garnish with smoked salmon, gray shallots, capers and greenery.

 

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Ingredients

  • 1 pack of fondue La Bourgeoise Cheese & Thai spices or Cheese & 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.

 

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Ingredients

  • 1 package of 12 mini La Bourgeoise fondues Parmesan.
  • Fruits and vegetables according to your imagination: cherry tomatoes, grapes, apples, broccoli, cucumber, blueberries, etc.

 

Preparation

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

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Ingredients

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

 

Preparation

  • Cut fondues 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 half fondues on a plate and cover with confit, tapenade or pesto.

 

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Preparation

  • Preheat BBQ to 218°C (425°F) using only one burner.
  • Place fondues directly on unlited 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 fondues can be cook on BBQ.
  • Do not thaw before cooking.
  • Cooking times may vary depending on the different BBQ and fondue sizes.  It is necessary to reach 75 ° C in center of product to cook the fondues and then the inside is unctuous to slightly flowing according to the different varieties.

 

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

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