Tips

Our summer delights on the BBQ




Directions

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.



 

Recipes

Bourgeoise salad

Ingredients

28 cubes of La Bourgeoise four-cheese or goat's cheese hors d'oeuvres
4 servings of mixed green salad
¾ cup whole black olives, pitted
¼ cup parmesan cheese, finely grated

Balsamic or pesto vinaigrette

Directions

Heat hors d'oeuvres according to package directions
In a large salad bowl, mix lettuce, olives, and vinaigrette
Serve on plates accompanied by hot hors d'oeuvres
Sprinkle with parmesan cheese and serve

Time and yield
About 10 min / 4 servings

Balsamic vinaigrette

(4 servings)
75 ml balsamic vinegar
150 ml olive or canola oil
15 ml Dijon mustard
1 clove fresh garlic, pressed

Salt and fresh ground pepper

Whisk all ingredients together until a thick vinaigrette forms. 		Pesto vinaigrette

(4 servings)
4 tbsp. pesto (basil, pine nuts, parmesan, garlic, and olive oil) or fresh basil
4 tbsp. balsamic vinegar
4 tbsp. olive oil

Salt and fresh ground pepper

Whisk all ingredients together until a thick vinaigrette forms.


 
     
     
english version