Tomato, Sausage and Emmental Croissants |
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Prep Time: 12 Minutes Cook Time: 5 Minutes |
Ready In: 17 Minutes Servings: 4 |
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If you are counting calories, give these a miss, but if you want a rare treat, totally delicious and scrummy good, try these out. You won't be dissappointed and every mouthful will be worth it. A quick, easy and delicious lunch dish or a light supper. Ingredients:
4 thick plump sausages, of your choice (i like garlic herb ones) |
2 tablespoons olive oil |
12 baby plum tomatoes or 12 cherry tomatoes |
1 pinch dried chili pepper flakes |
2 tablespoons creme fraiche |
4 fresh all-butter plain croissants |
100 g emmenthaler cheese, coarsely grated |
fresh flat leaf parsley, torn, to garnish |
Directions:
1. Preheat oven to 200*C (425*F).
2. Split the sausages and squeeze out the meat.
3. Discard the skins.
4. Heat oil in a frying pan and crumble in the sausage meat.
5. Cook for 4 to 5 minutes, stirring occasionally until browned and slightly crisp in places.
6. Cut the tomatoes in half and add to pan.
7. Cook for 3 to 4 minutes, stirring occasionally until the tomatoes are wilted.
8. Add the chilli flakes and stir over the heat for 1 minute.
9. Add the creme fraiche and cook for 1 to 2 minutes until thickened.
10. Make a split down the center of each croissant.
11. Stir 2/3 of the emmental cheese into the sausage mixture, then divide between the croissants.
12. Put on a baking tray and sprinkle the remaining emmental cheese over the top.
13. Bake for 5 minutes until they are hot and the cheese has melted.
14. Garnish with the torn parsley.
15. Serve hot or warm.
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