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Bacon, Avocado and Tomato Croissants
Serves 12
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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:
- 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.
- Directions for Garlic Aioli: Whisk all ingredients together in small bowl; refrigerate until ready to use.
- 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.
| Course: | Appetizers |
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