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Bacon, Avocado and Tomato Croissants

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Serves 12


Ingredients:

Roasted Tomatoes:
12 large ripe Roma tomatoes, cored and cut in half
Extra-virgin olive oil
Sugar
Sea Salt
Pepper
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
Sandwiches:
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

Directions:

  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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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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