Occasions - Gourmet Nights
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Preparation time: Approx. 15 to 20 minutes
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Prepared by Jerome Cormouls for Ile de France Cheese at
Provence Grill, Miami, Florida.
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Prepared by Jim Piano for Ile de France Cheese at Coquette Bistro in Philadelphia.
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Chef: Pascal Oudin
Shot at Pascal's on Ponce, Miami , Florida
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These savory polenta toasts, topped with creamy thyme-scented mushrooms, make an ideal hors d’oeuvre for any holiday party. They also make a very elegant first course. And best of all, if you use prepared polenta, the entire dish can be made from start to finish in less than 20 minutes.

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Fruit, nuts, and cheese make a classic combination, particularly when the cheese is a flavorful Ile de France Brie. With this recipe, we take paper-thin slices of a tart, crunchy apple and top it with the creamy Brie and a delicious mixture of lavender-flavored honey and chopped toasted walnuts. Serve these tantalizing apple treats with salads, as an appetizer, or a satisfying snack.