Finally a new recipe on here!! Sorry, that it is been so long since I have shared any recipes on here, life has been very busy the last few months but I am getting used to my new schedule and found time to write a blog post. About 2 years ago, we went on a trip to Greece and we frequently visited this little cafe in Athens for lunch. They had all types of baguette sandwiches and I particularly liked what I think they called a Greek baguette. It had kalamata olive tapenade, tomatoes, feta, and spinach leaves on it, simple but all the flavours that I love. Since that trip, I have recreated the sandwich at home but never thought about using similar flavours for baking a yummy treat. That is exactly what I have made today with some slight tweaks... I've added garlic in, replaced the tomatoes with sun dried tomatoes, basil in place of spinach, and a croissant instead of a baguette! Popped them in the oven and the smells coming out were so yummy, I couldn't wait to try them. These treats would be great starters for a little get together. I loved them!
Recipe inspired by my trip to Greece!
Ingredients:
Your favourite croissant dough
recipe or use shop-bought puff
pastry, enough to make 8 small
to medium size croissants
Your favourite croissant dough
recipe or use shop-bought puff
pastry, enough to make 8 small
to medium size croissants
For the filling:
Jar of kalamata olive tapenade
Jar of kalamata olive tapenade
100g Feta cheese
4 cloves of Garlic, crushed
8 large sun-dried tomatoes, sliced
Handful of fresh Basil leaves
Steps:
Preheat oven to the temperature according to your croissant dough or puff pastry recipe. Crumble the feta in a bowl with the crushed garlic and mix together, then set aside. Now, cut your dough into triangles then take a heaped teaspoon of the olive tapenade and spread across the top of the dough. On top of the olive tapenade, evenly place 1 sliced sun-dried tomato along the base of the dough triangle. Follow this with a spoonful of the feta mixture and then cover with 2 to 3 basil leaves. Slowly start to roll up the base of the triangle to the tip and place on your baking tray. Bake according to the dough recipe that you are using, let them cool for 5 minutes on the tray before serving.
Preheat oven to the temperature according to your croissant dough or puff pastry recipe. Crumble the feta in a bowl with the crushed garlic and mix together, then set aside. Now, cut your dough into triangles then take a heaped teaspoon of the olive tapenade and spread across the top of the dough. On top of the olive tapenade, evenly place 1 sliced sun-dried tomato along the base of the dough triangle. Follow this with a spoonful of the feta mixture and then cover with 2 to 3 basil leaves. Slowly start to roll up the base of the triangle to the tip and place on your baking tray. Bake according to the dough recipe that you are using, let them cool for 5 minutes on the tray before serving.
Assembling the Mediterranean Croissants:
Baked and ready to eat!
Wow! I love the colours in those croissants, it's enough to bring the sunshine back into this gloomy country. They sound delicious as well :)
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