Garlic Bread Croissants
User Reviews
5
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 servings
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Course
Appetizer
Garlic Bread Croissants
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Garlic Bread Croissants combine flaky, buttery croissants with a savory mix of melted butter, olive oil, Parmesan cheese, and fragrant herbs. Spread with a garlic-infused butter mixture, they toast to a golden crisp that contrasts their tender interior. This preparation turns everyday croissants into an aromatic and flavorful accompaniment to meals or a warming snack.
Description
Garlic Bread Croissants begin with split croissants brushed generously with a mixture of melted butter, olive oil, freshly minced garlic, Parmesan, oregano, basil, and salt. They bake until the tops are toasted golden, creating a crisp texture that complements the soft, flaky layers inside. The herbs and garlic infuse the bread with layered flavor and an inviting aroma.
The croissants are served immediately after baking and can be finished with a fresh sprinkle of chopped parsley for brightness and color. This recipe is suitable as a side for soups, salads, or pasta, or simply enjoyed alone as a garlicky treat.
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Ingredients
- 6 tablespoons butter melted, unsalted
- 2 tablespoons olive oil
- 2 tablespoons Parmesan Cheese freshly grated
- 4 cloves garlic minced
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ teaspoon salt
- 4 croissants split lengthwise
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together butter, olive oil, Parmesan, garlic, oregano, basil and salt; set aside.
- Place croissant halves, cut side up, onto the prepared baking sheet and brush each croissant with half of the butter mixture. Place into oven and bake until golden brown and toasted, about 7-8 minutes.
- Serve immediately, brushed with remaining butter mixture, and garnished with parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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