I prepared these croissants as part of a brunch which consisted of mixed cereals , fresh and poached fruit , yoghurt , chipolata sausages , bacon, grilled tomatoes and scrambled eggs .
I used 6 croissants.
Heat the croissants in a moderate on 160 deg for about 10 minutes or until warmed through . (place a sheet of baking paper over the top to prevent burning )
Prepare the filling by beating together 250gm of softened cream cheese ( room temp ) and 3 tbs of brandy .
Stir in 1 tbs of drained and sliced kalamata olives .
Remove croissants from the oven, slice in half.
Place 1 slice of prosciutto onto 1 half of the croissant .
Spread on the cheese mixture and replace croissant top .
Enjoy .
I used 6 croissants.
Heat the croissants in a moderate on 160 deg for about 10 minutes or until warmed through . (place a sheet of baking paper over the top to prevent burning )
Prepare the filling by beating together 250gm of softened cream cheese ( room temp ) and 3 tbs of brandy .
Stir in 1 tbs of drained and sliced kalamata olives .
Remove croissants from the oven, slice in half.
Place 1 slice of prosciutto onto 1 half of the croissant .
Spread on the cheese mixture and replace croissant top .
Enjoy .
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