Mini Croissants - 3 Fillings
Mini Croissants - 3 Fillings
Ingredients
Base
- 30 Coles Bakery Mini Croissants, split
Filling 1
- 4 Roma tomatoes, cut into thirds
- olive oil cooking spray
- 200g fresh ricotta cheese
Filling 2
- 4 rashers bacon, cut into thirds
- 200g tasty cheese, thinly sliced
Filling 3
- 200g light cream cheese
- 200g smoked salmon
- 1 small red onion, thinly sliced
- 1 tbsp baby capers, drained
Instructions
- 1
Preheat oven to 180°C. Line 3 baking trays with baking paper.
- 2
Make filling 1: Place tomatoes into a roasting pan. Spray with oil. Sprinkle with sea salt flakes and freshly ground black pepper. Place onto top shelf of oven. Roast for 25 to 30 minutes or until tomatoes start to look a little dry. Spread ricotta cheese over bases of 10 croissants. Top with tomatoes and croissant tops. Place onto 1 prepared baking tray.
30 min - 3
Make filling 2: Heat a frying pan over medium-high heat. Add bacon. Cook for 3 minutes each side or until crisp. Remove. Drain on paper towels. Place bacon and cheese into 10 croissants. Sprinkle pepper over cheese. Place onto a baking tray.
6 min - 4
Make filling 3: Place remaining 10 croissants onto remaining baking tray. Spread cream cheese over bases. Top with salmon, onion and capers. Season with pepper. Top with croissant tops.5 Place all 3 trays into oven. Bake for 10 minutes or until heated through. Serve.
10 min
