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BLT Croissants
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Southern Living 1993
| 1 (3 oz.) pkg. | cream cheese, softened |
| 1 (3 oz.) pkg. | goat cheese, softened |
| 1/4 c. | chopped oil-packed sun-dried tomatoes |
| 1 tsp. | dried basil |
| 4 large | croissants, cut in half horizontally |
| 8 slices | bacon, cooked and well drained |
| 1 c. | torn Bibb or red leaf lettuce |
Combine cream cheese and goat cheese, stirring until smooth; sitr in tomatoes and basil. Set aside. (Cover and chill 8 hours, if desired.) Spread cheese mixture evenly on each croissant half, and place on an ungreased baking sheet. Bake at 325 degrees for 5 minutes or until cheese mixture begins to melt. Remove from oven, and place 2 strips of bacon on bottom halves of croissants. Top evenly with lettuce and tops of croissants. Serve immediately.
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