It’s no secret that we absolutely LOVE cheese in our house. And we don’t discriminate either. Whether it’s sharp cheese, soft cheese, or even “stinky” cheese…there’s always a place for it in our kitchen. That’s why I was so excited when La Bonne Vie asked if they could send me some cheese to develop a recipe with (um, ya!).
La Bonne Vie, which translates into “The Good Life,” offers a variety of both Brie and goat cheeses…two of our favorites. To find out where you can purchase their products in your area just enter your zip code on their “store locator” page. Then after you get a hold of their cheese we’d love for you to try out some of the “real food” recipes below. And in my opinion the “Grilled Brie and Apple Sandwich” would be fabulous with the addition of some leftover turkey on it (hint, hint). A big thank you to La Bonne Vie for sponsoring this post today!
Grilled Brie and Shortcut Apple Chutney Sandwich
- 4 slices whole-wheat bread good quality
- 1 apple Granny Smith recommended. Cored, peeled, and diced
- 2 tablespoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ginger powdered
- La Bonne Vie cheese Brie, sliced
- butter for cooking
- turkey optional
In a small pot combine diced apple, maple syrup, vinegar, powdered ginger, and 2 tablespoons water. Set over high heat and once the mixture comes to a boil simmer on low heat for 5 minutes. Drain apples (discard liquid) and mash with the back of a fork to form a coarse paste. This is your "shortcut" apple chutney.
Spread the chutney over two slices of the bread. Top with a layer of Brie and turkey (if using). Add remaining two bread slices over top.
Either in a medium-sized saute pan over medium heat or on a griddle set to 375 degrees F add two generous pats of butter. Once the butter melts place the sandwich in the pan/griddle and cook on each side for 2 to 3 minutes or until golden brown. Slice and serve warm.
Chèvre and Chive Scramble
- 8 eggs
- 2 tablespoons butter
- 1/4 cup La Bonne Vie cheese Goat Pyramid Spreadable Chèvre
- 1 tablespoon milk
- 1 tablespoon chives sliced, plus extra for garnish
Heat non-stick skillet over medium heat. Add butter.
While butter melts, crack eggs into a large bowl and whisk for 1 minute. Add chèvre and milk and then whisk to combine.
Pour egg mixture into skillet and stir, scraping pan continuously. When eggs are almost done, but still slightly runny, add chives. Serve hot and garnish with chives.
Brie and Roasted Winter Vegetable Casserole
- 1/2 lb russet potatoes peeled
- 1/2 lb sweet potatoes peeled
- 1 1/2 lbs parsnips peeled
- 1/2 lb celeriac
- 2 large leeks
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 7 oz La Bonne Vie cheese Brie, cut into 1/2 inch cubes
Chop potatoes, parsnips and celery root into 1/2 inch pieces. Boil until tender and mash.
Meanwhile, cut leeks in half lengthwise and rinse under cold water to remove any soil, then slice into thin half rounds.
In a sauté pan over medium low heat, melt the butter and then add the leeks and garlic. Cook until the leeks begin to caramelize and turn brown, being carful not to burn the garlic.
In a casserole dish, combine the vegetable mixture, leeks, cream, and Brie. Bake uncovered at 425 degrees F for 20 - 30 minutes until heated through and browned on top.