• Micro Croissant®
  • MicrOmega3®
  • Mini-Choco
  • Chocolate bun
  • Laura Secord Chocolate bun
  • Strawberry Bun
  • Cinnamon bun
  • Madeleine
  • Molasses cookies
  • Molasses mini-cookies
  • Cranberry flavour molasses mini-cookies – 9 grains
  • Cocktail Croissant

Micro Croissants® stuffed with cheese

Micro Croissant®

Portion: 6 Micro Croissants®
Preparation: 15 minutes
Cooking: 15 minutes


Ingredients:

  • 6 La Petite Bretonne Micro Croissants®
  • 6 tsp first pressing olive oil
  • 3 tomatoes, peeled and cut in 5 mm thick slices
  • 12 cho pped green or black olives 
  • 6 slices of smoked ham
  • 240 g of sliced cheese
  • 4 tbsp homemade mayonnaise, if possible
  • 1 tbsp of ciboul’ail de “Fine Fleur de la Tapani”
  • Moderate amount of salt and fresh pepper to taste


    • Preparation:

    1.Slice open the Micro Croissants® and brush with olive oil

    2.Places tomato slices on Micro Croissants® and do the same with olives, smoked ham and cheese (40 g for each Micro Croissant®)

    3.Mix the mayonnaise with the ciboul’ail de “Fine ?eur de la Tapani” and divide equally on Micro Croissants®. Salt lightly and pepper generously (the cheese, ham and olives contain salt)

    4.Close the Micro Croissants® by pressing between hands. Place on cooking sheet. Cover with a sheet and place weight on cover sheet. Bake in 350° oven for 15 minutes or, for an even better result, use a panini maker.


    Share: