ideal for a light lunch or brunch, mini croissants filled with leg ham, blue vein or camembert or brie or extra matured cheese, lightly oven-baked
Preheat oven to 150DegC
Line a baking tray with parchment or baking paper.
Using a serrated knife, cut horizontally through each croissant from the rounded back almost through to each of the two 'points'
Smear ½ tsp Dijon mustard onto the base of each croissant
Place layers of shaved ham, season with pepper
Top with 2 slices of cheese
Close (if you can) the croissant!
If you're generous with your filling, you may need to secure the top of the croissant in place with a toothpick!
Bake for 5-10 minutes, until cheese is just melting
If you did use a toothpick to 'close' the croissant, remove before serving!!
Serve with tossed green salad for lunch or brunch
You can use standard sized croissants although one per person would be more than enough as they are very rich.
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