Mini croissants

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  • Prep. 15 min. /

  • Cook time 25 min. /

  • 4 portions

Ingredients

  • 1 pkg. (250g) of F. Ménard bacon with pepper
  • 8 commercial mini croissants
  • 40 baby spinach leaves
  • 3 green onions, chopped

Dried tomato spread

  • 5 (40g) dried tomatoes in oil, drained
  • 1/2 c. (125g) cream cheese
  • 2 tbsp. (30 ml) mayonnaise
  • 10 leaves (2 tbsp.) fresh basil, chopped

Preparation

Place the slices of pepper bacon on a baking sheet lined with parchment paper and put in a preheated oven at 375 °F for 18 to 20 minutes. Reserve.

While the bacon is cooking, to make the spread, put the tomatoes in a food processor to make a puree. Add the other ingredients of the spread and mix well. Reserve.

Open the croissants in half with a knife. Brush the tomato spread generously on the first part of the croissant. Place 1 slice of pepper bacon cut in half, garnish with chopped green onions, 5 spinach leaves and close the top of the croissant.

Wrap the croissant and calculate 2 per person for your lunch box.

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