I’ve always loved finding simple ways to make everyday meals feel a little bit special. These Goat Cheese and Sun-dried Tomato Croissants? They’re perfect for that.
They’re fancy enough for a brunch with friends, but easy enough for a quick weeknight dinner side. What really makes them shine is the combination of flavors and textures – creamy, tangy, savory, and flaky all in one bite.
Recipe Overview: Goat Cheese and Sun-dried Tomato Croissant
This recipe takes store-bought croissants and turns them into something truly delicious. We’re talking about a savory filling that’s both rich and bright.
The goat cheese provides a wonderful creaminess and tang, while the sun-dried tomatoes offer a burst of intense, sweet-tart flavor. A little bit of fresh basil adds a fresh, herby note.
It’s a fantastic appetizer, side dish, or even a light meal on its own.
Serve them warm, alongside a simple salad or a bowl of soup, for a complete and satisfying meal. I find that they’re especially nice during the cooler months, offering a bit of warmth and comfort.
They’re also great for potlucks or gatherings, since they’re easy to transport and always a crowd-pleaser. People always love the combination of flavors.
Detailed Ingredients for Goat Cheese and Sun-dried Tomato Croissant
- 4 large croissants: I usually use store-bought ones to save time. Look for croissants that are fresh and have a nice, buttery aroma. You can use plain or flavored ones (like almond), but plain lets the filling really shine.
- 4 ounces goat cheese, softened: Make sure it’s softened so it’s easy to spread and mix. If you forget to take it out of the fridge ahead of time, you can microwave it for a few seconds (but be careful not to melt it!).
- 1/4 cup sun-dried tomatoes (oil-packed), drained and chopped: I prefer the oil-packed ones because they have a richer flavor and softer texture. Make sure to drain them well so they don’t make the filling too oily. If you only have dried ones, you can rehydrate them in hot water for a few minutes.
- 2 tablespoons fresh basil, chopped: Fresh basil adds such a lovely, aromatic flavor. If you don’t have fresh, you can use 1 teaspoon of dried basil, but the flavor won’t be quite as vibrant.
- 1 tablespoon olive oil: This adds a bit of richness and helps the filling come together.
- 1/4 teaspoon black pepper: Freshly ground black pepper is always best!
- Optional: A pinch of red pepper flakes: If you like a little heat, add a pinch of red pepper flakes to the filling.
Step-by-Step Instructions: Making the Perfect Croissant
- Preheat your oven: Get your oven going to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper. This will prevent the croissants from sticking and make cleanup easier.
- Prepare the goat cheese mixture: In a medium-sized bowl, combine the softened goat cheese, chopped sun-dried tomatoes, chopped fresh basil, olive oil, and black pepper. If you’re using red pepper flakes, add them in now too.
- Mix until well combined: use a fork, until everything is evenly distributed. You want the goat cheese to be smooth and creamy, with the other ingredients nicely incorporated. Don’t overmix it.
- Slice the croissants: Carefully slice each croissant horizontally, almost all the way through, like you’re making a sandwich. Be gentle so you don’t tear them.
- Spread the goat cheese: divide it evenly among the four croissants. Spread it on the bottom half of each croissant.
- Assemble the croissants: Close the croissants back up, gently pressing the top half onto the filling.
- Bake: Place the filled croissants on the prepared baking sheet. Bake for 10-12 minutes, or until the croissants are golden brown and heated through, and the filling is warmed and slightly bubbly. Keep an eye on them so they don’t burn.
- Cool slightly: Let the croissants cool for a few minutes on the baking sheet before serving. This will allow the filling to set slightly and make them easier to handle.
Variations & Tips for this Croissant Recipe
- Add some greens: For extra flavor and nutrients, try adding a handful of baby spinach or arugula to the filling.
- Different herbs: Feel free to experiment with other fresh herbs, like chives, thyme, or oregano.
- Make ahead: You can assemble the croissants ahead of time and store them, covered, in the refrigerator for up to 24 hours. Then, just bake them when you’re ready to serve.
- Storage: Leftover croissants can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the croissants on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until heated through. You can also microwave them, but they won’t be as crispy.
- Serving suggestion: Enjoy your warm and delicious goat cheese.
Key Details
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Servings: 4
- Equipment you’ll need: Baking sheet, Parchment paper, Medium bowl, Fork, Knife
Goat Cheese and Sun-dried Tomato Croissant
Savory croissants with a rich and bright filling of creamy goat cheese and sweet-tart sun-dried tomatoes, offering a delightful combination of flavors and textures in every bite.
Ingredients
- 4 large croissants
- 4 ounces goat cheese softened
- 1/4 cup sun-dried tomatoes oil-packed, drained and chopped
- 2 tablespoons fresh basil chopped
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Optional: A pinch of red pepper flakes
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the softened goat cheese, chopped sun-dried tomatoes, chopped fresh basil, olive oil, and black pepper (and red pepper flakes, if using).
- Mix until well combined using a fork.
- Carefully slice each croissant horizontally, almost all the way through.
- Spread the goat cheese mixture evenly among the four croissants on the bottom halves.
- Close the croissants and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown and heated through.
- Let the croissants cool slightly before serving.