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Bacon, Avocado and Tomato Croissants

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Serves 12


Roasted Tomatoes:
12 large ripe Roma tomatoes, cored and cut in half
Extra-virgin olive oil
Sea Salt
Dried herbs, your choice, such as Herbs de Provence or Italian seasoning
Garlic Aioli:
1 clove fresh garlic, pressed
3 drops Tabasco sauce
2 cups Hellman's Real Mayo
1 lb cooked bacon, slices cut in half and drained on paper towels
2 semi-ripe avocados, pitted, peeled, and thinly sliced
24 petite all-butter croissants


  1. Directions for Roasted Tomatoes: Preheat oven to 300 degrees F. Place tomatoes, cut side up, on parchment-lined baking sheets. Drizzle tops with olive oil, sprinkle with sugar, salt and pepper. Top with a light sprinkle of dried herbs. Bake for 2&1/2 to 3 hours. Tomatoes will be slightly shriveled but still soft and juicy. Allow to cool on baking sheets. Will keep 1 week, covered, in fridge.
  2. Directions for Garlic Aioli: Whisk all ingredients together in small bowl; refrigerate until ready to use.
  3. Sandwich assembly: Split croissants in half; spread both sides with garlic aioli; layer 1 piece of bacon, 1 slice of avocado, and 1 roasted tomato on croissant. Top with croissant top and press together.
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