It is snowing a lot in Toronto and it is cold! That’s why today’s recipe is some comforting food to face this awful weather. Everyone knows what a croissant is, but have you ever had a savory croissant?
Savory croissant are very popular in France especially as appetizers. I have made some countless time for Christmas, New Year’s Eve or parties and they have always been popular. What I love the most about this recipe is that you don’t need to spend hours making this appetizer. Real croissants are delicious but take a lot of time to make and believe me I love croissants but I don’t always have the patience to make them!
For today’s recipe you won’t need much ingredients and you will see that it is very easy to make!
Let’s start cooking!
- 2 Puff pastries
- 1 jar of sun dried tomatoes
- 1 jar of black olives or kalamata olives
- 1 log of goat cheese
- 1/2 cup of fresh basil
- Drizzle of olive oil
- 1 yolk
1- In a food processor, add all your jar of sun dried tomatoes (drain the oil first), half of the jar of olives, the basil and a drizzle of olive oil. Mix everything until you get a chunky paste.
2- Preheat your oven at 380 F. Cut your puff pastries in half (my puff pastries were rectangle shaped, so if it the same for you, cut it in half in the length) and then cut triangles in each half like on the picture below:
3- In each triangle, on the biggest part, spread some of the sun dried tomatoes/olive paste and little bit of goat cheese. See the picture below:
4- To create the croissant’s shape it is really easy. The biggest part of the triangle where you put the paste and cheese should be in front of you. Roll this part over the smallest part of the triangle and you have your croissant!
5- Place the croissants on a baking sheet and brush them with the egg yolk. Cook them at 380 F for about 10 to 15 min. Once the top of the croissants becomes golden/brown, it means they are ready. Let them cool down and enjoy!
This recipe is great for an appetizer or hors d’oeuvre for a party and will make everyone happy! You can change the filling as you like. One of the most popular in France and that I make often is smoked salmon and boursin.
I hope you will enjoy this recipe and like always let me know in the comments if you liked it or tried it before!