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Photo of: Sir Laurier d'Arthabaska Cheese Baked in a Nut Crust

Sir Laurier d'Arthabaska Cheese Baked in a Nut Crust

Submitted by: DuVillage 
For this elegant appetizer, a rich and intensely flavored soft-ripened, washed-rind cheese is baked with a crust of nuts and bread crumbs. Serve with a nut or fruit bread. 
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Photo of: Baked Cheese in Pastry

Baked Cheese in Pastry

Submitted by: DuVillage 
Baked cheese wrapped in puff pastry with apricots and rosemary makes a crowd-pleasing, elegant appetizer. Serve with hazelnut bread, if available. 
Photo of: Two-Salmon Strata with L'Evanjules

Two-Salmon Strata with L'Evanjules

Submitted by: DuVillage 
Cooked and smoked salmon are layered with cheese and croissants and topped with an egg, sour cream, caper and dill mixture before baking to a bubbly brown to serve. 
Photo of: Chevre Truffles

Chevre Truffles

Submitted by: Alexis de Portneuf 
Goat cheese is seasoned with onion and herbs, rolled into savory truffles, and rolled with almonds, sprinkled with paprika or left plain for an easy and attractive appetizer. 
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Photo of: Veal Medallions with Sauteed Mushrooms and Sauvagine Fondue

Veal Medallions with Sauteed Mushrooms and Sauvagine Fondue

Submitted by: Alexis de Portneuf 
Tender veal is seared to brown and served with a rich and earthy mushroom and cheese fondue. 
Photo of: Pasta with Greens and Sir Laurier

Pasta with Greens and Sir Laurier

Submitted by: DuVillage 
Make this delicious main course pasta by cooking leeks and pancetta with broccoli raab and swiss chard, and tossing with gemelli pasta and Sir Laurier cheese. Top with a sprinkle of pine nuts to serve. 
Photo of: Polenta with Le Cendre

Polenta with Le Cendre

Submitted by: DuVillage 
For this comforting and delicious main dish, creamy herb and cheese polenta squares are grilled and served with tomato-herb confit and fresh arugula. 
Photo of: Bonaparte Fondue

Bonaparte Fondue

Submitted by: Alexis de Portneuf 
Mixed with mushrooms and apple cider, this earthy and rich fondue will warm everyone right up. Serve with a sufficient quantity of blanched asparagus tips, bread cubes, and tiny new potatoes, cooked and halved for dipping. 
Photo of: Bonaparte with Pecans and Cranberries

Bonaparte with Pecans and Cranberries

Submitted by: Alexis de Portneuf 
Serve this warm and delicious brie-style cheese stuffed with pecans and cranberries at your next get together! Enjoy with slices of baguette or assorted crackers. 
Photo of: Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Submitted by: Il Max 
Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends. 
 
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