...in my opinion this Grilled Brie and Apple Sandwich would be fabulous with the addition of some leftover turkey on it (hint, hint).
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!).
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La Bonne Vie, which translates into “The Good Life,” offers a variety of both Brie and goat cheeses…two of our favorites. Check out all of their cheese that is offered online here. 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
...in my opinion this Grilled Brie and Apple Sandwich would be fabulous with the addition of some leftover turkey on it (hint, hint).
Print Recipe
Servings: 2 sandwiches
Ingredients
- 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
- ¼ teaspoon ginger (powdered)
- La Bonne Vie cheese (Brie, sliced)
- butter (for cooking)
- turkey (optional)
Instructions
- 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.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Grilled Brie and Shortcut Apple Chutney Sandwich
Amount Per Serving
Calories 108
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 14mg1%
Potassium 142mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 22g24%
Protein 1g2%
Vitamin A 50IU1%
Vitamin C 4.2mg5%
Calcium 27mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Chèvre and Chive Scramble
Recipe Provided by La Bonne Vie
Print Recipe
Servings: 4 people
Ingredients
- 8 eggs
- 2 tablespoons butter
- ¼ cup La Bonne Vie cheese (Goat Pyramid Spreadable Chèvre)
- 1 tablespoon milk
- 1 tablespoon chives (sliced, plus extra for garnish)
Instructions
- 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.
Notes
Nutrition Facts
Nutrition Facts
Chèvre and Chive Scramble
Amount Per Serving
Calories 179
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 343mg114%
Sodium 177mg8%
Potassium 121mg3%
Carbohydrates 1g0%
Sugar 1g1%
Protein 11g22%
Vitamin A 685IU14%
Vitamin C 0.4mg0%
Calcium 54mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out
Brie and Roasted Winter Vegetable Casserole
Recipe Provided by La Bonne Vie
Print Recipe
Servings: 8 people
Ingredients
- ½ lb russet potatoes (peeled)
- ½ lb sweet potatoes (peeled)
- 1 ½ lbs parsnips (peeled)
- ½ lb celeriac ((also known as celery root))
- 2 large leeks
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 7 oz La Bonne Vie cheese (Brie, cut into ½ inch cubes)
Instructions
- Chop potatoes, parsnips and celery root into ½ 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.
Notes
Nutrition Facts
Nutrition Facts
Brie and Roasted Winter Vegetable Casserole
Amount Per Serving
Calories 266
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 48mg16%
Sodium 95mg4%
Potassium 686mg20%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 7g8%
Protein 4g8%
Vitamin A 4920IU98%
Vitamin C 22.4mg27%
Calcium 90mg9%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out
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