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
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