Recipes
Tuscan-style tuna sandwiches
Servings
4 portions
Cooking
0 minutes
Ingredients
- 8 slices of our Multigrain Loaf
- 2 cans of pale tuna chunks in water, 120 g each
- 125 ml (1/2 cup) of mayonnaise
- 30 ml (2 tablespoons) of basil pesto
- 15 ml (1 tablespoon) of fresh lemon juice
- 60 ml (1/4 cup) of chopped Kalamata olives
- 125 ml (1/2 cup) of crumbled feta cheese
- Pepper, to taste
- 8 small leaves of romaine lettuce
- 1 avocado, sliced into thin wedges
- 80 ml (1/3 cup) of minced sun-dried tomatoes
- 8 large fresh basil leaves
Preparation
- In a bowl, mix the tuna with mayonnaise, pesto, lemon juice, olives, and feta. Season with pepper.
- Spread the lettuce on four slices of bread, then cover with the tuna mixture.
- Top with avocado, sun-dried tomatoes, and basil leaves. Cover with the remaining slices of bread.
Recipes
Deluxe grilled cheese with brie, apples, and prosciutto
Servings
4 portions
Cooking
15 minutes
Ingredients
- 8 slices of our Apple & Maple Bread
- 60 ml (1/4 cup) of butter
- 150 g (1/3 lb) of brie, thinly sliced
- 2 small Gala apples, thinly sliced
- 4 slices of prosciutto
- 375 ml (1 1/2 cups) of arugula
Preparation
- Butter one side of each of the eight slices of bread.
- Spread the brie on the unbuttered side of four slices of bread. Top with apples, prosciutto, and arugula. Close with the remaining slices of bread, with the buttered side facing outward.
- In a skillet heated over medium heat, cook the grilled cheese for 2 to 3 minutes on each side, lightly pressing with a spatula.
Recipes
Barbecue toast
Servings
2 portions
Cooking
5-10 minutes
Ingredients
- 2 slices of our croissant loaf
- Zucchini, sliced
- Eggplant, sliced
- Cherry tomatoes (2 clusters)
- Ricotta cheese
- Feta cheese (crumbled)
- Salt
- Microgreens
Preparation
- Grill the slices of croissant loaf, zucchini slices, eggplant slices, and cherry tomatoes on the barbecue.
- On a grilled slice of croissant loaf, spread ricotta cheese, then place the zucchini and eggplant slices and the cherry tomatoes.
- Top with feta cheese, salt, and microgreens.
Recipes
Gazpacho
Servings
8 portions
Cooking
0 minutes
Ingredients
- 1 cup of our Rustic Belgian bread, diced
- ½ cup of water
- 2 lbs of ripe tomatoes, diced
- 1 cup of English cucumber, peeled, diced
- 1 cup of red bell pepper, diced
- 1 cup of red onions, diced
- Olive oil, for garnish
- Parsley, for garnish
Preparation
- In a bowl, soak the diced bread in water for about 5 minutes.
- In a blender, add the tomatoes, cucumbers, bell peppers, and onions. Blend until smooth.
- Serve cold in small terrines as an appetizer, with a drizzle of olive oil and some parsley on top.
Recipes
Lobster Salad on Baguette Bread
Servings
4 portions
Cooking
20 minutes
Ingredients
- 1 lb cooked lobster meat, chopped
- 1/2 cup mayonnaise
- 1/4 cup lettuce, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 1 Baguette, per example our Breizh Baguette
Preparation
- In a mixing bowl, combine the chopped lobster meat, mayonnaise, lettuce, red onion, lemon juice, salt and pepper. Mix well to combine all the ingredients.
- Adjust seasoning to taste, adding more salt, pepper, or lemon juice if needed.
- Slice the baguette bread into sandwich-sized portions (4)
- Lightly toast the baguette slices in a toaster or oven if desired.
- Spread a generous portion of the lobster salad mixture onto each slice of baguette.
- Serve the lobster salad baguette sandwiches immediately, or refrigerate until ready to serve.
Enjoy!
Recipes
French Toast Bites
Servings
10 portions
Cooking
30 minutes
Ingredients
- 6 eggs
- 180 ml (3/4 cup) milk
- 45 ml (3 tbsp) sugar
- 5 ml (1 tsp) vanilla extract
- 1.25 ml (1/4 tsp) cinnamon
- Pinch of salt
- 1.5 liters (6 cups) of our Sliced Loaf cut into cubes.
- 250 ml (1 cup) of fresh berries or 125 ml (1/2 cup) of mini chocolate chips
Try it with different breads and your favorite fruits!
Preparation
- Preheat the oven to 180°C (350°F).
- In a large bowl, whisk the eggs with the milk, sugar, vanilla, cinnamon, and salt.
- In another large bowl, place the bread cubes. Pour the egg mixture over the bread cubes and stir to coat them well.
- Lightly butter the twelve compartments of a non-stick muffin tin, then distribute the mixture evenly. Top with fruits or chocolate chips.
- Bake in the oven for 28 to 32 minutes. Remove from the oven and let cool on a rack before unmolding.
Enjoy!
