Mini croissant appetizer

21 Aug 2019, 10:55 7969 views

INGREDIENTS

For 16 mini croissants :

1 round puff pastry
90g jar of black tapenade
90g jar of sun-dried tomato cream
90g jar of red pepper cream
90g jar of sardinade (Mediterranean sardine based specialty)
1 egg yolk

RECIPE PREPARATION

Preheat the oven to 200 degrees.

Roll out the puff pastry and cut it into 16 triangles.
Place ½ teaspoon of black tapenade on the outer edge of 4 triangles.
Spoon ½ teaspoon of sun-dried tomato cream on the edge of the next 4 triangles.
Repeat with red pepper cream and sardinade.
Roll the triangles from outside to inside to form mini croissants.
Brush with egg yolk to brown.
Cook for 20 minutes at 200 °.

An original aperitif, very easy and quick to make!

It's possible to make them with all the savoury spreads Sur le Sentier des Bergers

Our other recipe ideas

SPREAD MUFFINS

LAMB CHOPS WITH HONEY MUSTARD WITH MASHED POTATOES AND TRUFFLE SHADES

LEEK AND ONION TART

LEMON CURD MACARONS

CAPON WITH FOIE GRAS TERRINE SAUCE 30%

DOIGTS DE SORCIÈRE À LA CONFITURE

BROWNIE WITH VANILLA MILK JAM

GRATIN DAUPHINOIS WITH PORCINI MUSHROOM CREAM

TOMATO PIE WITH THYME AND LEMON MUSTARD

CHOCOLATE EGGS FILLED WITH CHOCOLATE SPREAD

SARDINE CAKE WITH BASIL AND THYME

TRUFFLE RISOTTO FOR VALENTINE'S DAY

LEMON MERINGUE PIE

MILKSHAKE WITH CHOCOLATE SPREAD

KIRSCH CHERRY JAM CRUMBLE

GOURMET HOT-DOG

YELLOW PEPPER CREAM AND CHORIZO PIE

CHRISTMAS LOG

HOMEMADE TAGLIATELLES WITHOUT MACHINE

HOMEMADE ITALIAN PIZZA

POTATO SALAD WITH CONFIT TOMATOES

MUSHROOM SALAD, GARLIC CREAM WITH THYME AND CONFITTED TOMATOES

ENGLISH SCONES WITH TAPENADE

ITALIAN BRUSCHETTA

HANDMADE PANCAKE BATTER

TRUFFLE TOAST

JAM SABLES

JAM TART

CHOCOLATE AND SPREAD CAKE

CHOCOLATE TIRAMISU

JAM ROLL

PASTA WITH ARTICHOKE AND TRUFFLE CREAM

ZUCCHINI AND TRUFFLE MUSTARD PIE

VEGETARIAN TOAST

MEDITERRANEAN BOWL

MADELEINE WITH GENOVESE PESTO

PUFF PASTRY FISH WITH SARDINADE

RISOTTO WITH SEAFOOD

HOMEMADE EMPANADAS WITH GRILLED VEGETABLES AND CHICKEN

PUFF PASTRY CHRISTMAS TREE

TAGLIATELLES WITH PESTO A LA GENOVESE

APPETIZER TOMATOES WITH PESTO AND FETA

SCRAMBLED EGGS WITH TRUFFLE

SALTY CAKE: BACON, DRIED TOMATOES, CHEDDAR

EGGPLANTS WITH TOMATO SAUCE AND MOZZARELLA

FOREST PIE WITH MUSHROOMS, BACON AND DRIED TOMATOES

HAZELNUT CAKE WITH TRUFFLE HONEY

HONEY TRUFFLE GOAT CHEESE PIZZA

TOMATO TOAST WITH TOHOÏNADE

CUCUMBER ROLLS WITH THOIONADE

SNAILS PUFF PASTRIES WITH ARUGULA PESTO

TWISTS WITH YELLOW PEPPER CREAM AND CURED HAM

SUMMER TART

CHORIZO CAKE WITH SUN-DRIED TOMATOES

GOAT CHEESE FEUILLETÉS WITH ONION JAM

TAGLIATELLES WITH TRUFFLE

PROVENCAL TARTINE

ROYAL SCALLOPS

CROSTINI WITH DRIED TOMATOES

BURRATA WITH ROCKET PESTO SAUCE

CUCUMBER BITES WITH RED PEPPER CREAM

ARRABIATA AND PINE NUT SUN PIE

VEGETABLE CAVIAR TARTINES

TOMATOES AND THOIONADE TARTLETS

FRUITS DISGUISED WITH FOIE GRAS AND TRUFFLE SALT

TAPENADE CRACKERS

CRISPY ZUCCHINI WITH ONION JAM

PUMPKIN VELOUTE WITH TRUFFLE SLICES

TOMATO PIE WITH PESTO

INGREDIENTS

For 16 mini croissants :

1 round puff pastry
90g jar of black tapenade
90g jar of sun-dried tomato cream
90g jar of red pepper cream
90g jar of sardinade (Mediterranean sardine based specialty)
1 egg yolk

RECIPE PREPARATION

Preheat the oven to 200 degrees.

Roll out the puff pastry and cut it into 16 triangles.
Place ½ teaspoon of black tapenade on the outer edge of 4 triangles.
Spoon ½ teaspoon of sun-dried tomato cream on the edge of the next 4 triangles.
Repeat with red pepper cream and sardinade.
Roll the triangles from outside to inside to form mini croissants.
Brush with egg yolk to brown.
Cook for 20 minutes at 200 °.

An original aperitif, very easy and quick to make!

It's possible to make them with all the savoury spreads Sur le Sentier des Bergers

Our other recipe ideas

SPREAD MUFFINS

LAMB CHOPS WITH HONEY MUSTARD WITH MASHED POTATOES AND TRUFFLE SHADES

LEEK AND ONION TART

LEMON CURD MACARONS

CAPON WITH FOIE GRAS TERRINE SAUCE 30%

DOIGTS DE SORCIÈRE À LA CONFITURE

BROWNIE WITH VANILLA MILK JAM

GRATIN DAUPHINOIS WITH PORCINI MUSHROOM CREAM

TOMATO PIE WITH THYME AND LEMON MUSTARD

CHOCOLATE EGGS FILLED WITH CHOCOLATE SPREAD

SARDINE CAKE WITH BASIL AND THYME

TRUFFLE RISOTTO FOR VALENTINE'S DAY

LEMON MERINGUE PIE

MILKSHAKE WITH CHOCOLATE SPREAD

KIRSCH CHERRY JAM CRUMBLE

GOURMET HOT-DOG

YELLOW PEPPER CREAM AND CHORIZO PIE

CHRISTMAS LOG

HOMEMADE TAGLIATELLES WITHOUT MACHINE

HOMEMADE ITALIAN PIZZA

POTATO SALAD WITH CONFIT TOMATOES

MUSHROOM SALAD, GARLIC CREAM WITH THYME AND CONFITTED TOMATOES

ENGLISH SCONES WITH TAPENADE

ITALIAN BRUSCHETTA

HANDMADE PANCAKE BATTER

TRUFFLE TOAST

JAM SABLES

JAM TART

CHOCOLATE AND SPREAD CAKE

CHOCOLATE TIRAMISU

JAM ROLL

PASTA WITH ARTICHOKE AND TRUFFLE CREAM

ZUCCHINI AND TRUFFLE MUSTARD PIE

VEGETARIAN TOAST

MEDITERRANEAN BOWL

MADELEINE WITH GENOVESE PESTO

PUFF PASTRY FISH WITH SARDINADE

RISOTTO WITH SEAFOOD

HOMEMADE EMPANADAS WITH GRILLED VEGETABLES AND CHICKEN

PUFF PASTRY CHRISTMAS TREE

TAGLIATELLES WITH PESTO A LA GENOVESE

APPETIZER TOMATOES WITH PESTO AND FETA

SCRAMBLED EGGS WITH TRUFFLE

SALTY CAKE: BACON, DRIED TOMATOES, CHEDDAR

EGGPLANTS WITH TOMATO SAUCE AND MOZZARELLA

FOREST PIE WITH MUSHROOMS, BACON AND DRIED TOMATOES

HAZELNUT CAKE WITH TRUFFLE HONEY

HONEY TRUFFLE GOAT CHEESE PIZZA

TOMATO TOAST WITH TOHOÏNADE

CUCUMBER ROLLS WITH THOIONADE

SNAILS PUFF PASTRIES WITH ARUGULA PESTO

TWISTS WITH YELLOW PEPPER CREAM AND CURED HAM

SUMMER TART

CHORIZO CAKE WITH SUN-DRIED TOMATOES

MINI CROISSANT APPETIZER

GOAT CHEESE FEUILLETÉS WITH ONION JAM

TAGLIATELLES WITH TRUFFLE

PROVENCAL TARTINE

ROYAL SCALLOPS

CROSTINI WITH DRIED TOMATOES

BURRATA WITH ROCKET PESTO SAUCE

CUCUMBER BITES WITH RED PEPPER CREAM

ARRABIATA AND PINE NUT SUN PIE

VEGETABLE CAVIAR TARTINES

TOMATOES AND THOIONADE TARTLETS

FRUITS DISGUISED WITH FOIE GRAS AND TRUFFLE SALT

TAPENADE CRACKERS

CRISPY ZUCCHINI WITH ONION JAM

PUMPKIN VELOUTE WITH TRUFFLE SLICES

TOMATO PIE WITH PESTO

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INGREDIENTS

RECIPE PREPARATION

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INGREDIENTS

RECIPE PREPARATION

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