Here’s a recipe that’s easy to make and perfect for serving at a brunch, a light lunch, or tea time! Creamy Veggie Croissants have a delicious creamy filling made with mayonnaise, sour cream, and whipped cream cheese spread—and packed with lots of finely-chopped veggies and herbs. Serve this creamy mixture on a croissant over a lettuce leaf to make it even more appetizing. You can also add thinly-sliced deli meat like turkey or chicken (ham or beef would work, too), to make these sandwiches more of a meal.
You can use fresh or dried herbs in the creamy filling, or a combination of both. Because dried herbs are usually more concentrated than fresh, you’ll use less of the dried, so I’ve included amounts for both in the recipe below.
These sandwiches look especially nice when you serve them on a pretty platter, like this Fresh Joy Dessert Plate, which works wonderfully for serving not only desserts, but all kinds of food! There’s also a Fresh Joy Glass Cloche you can use to help keep your food items fresh before serving, which you can see in the photo below…Doesn’t that platter look pretty with the glass cloche? You can find both of these items over at MaryandMartha.com. They recently came out with a new fall catalog, pictured at the left—you’ll find a beautiful selection of inspirational products for your home there!
The recipe for these Creamy Veggie Croissants is adapted from a recipe included on a DaySpring greeting card that was published some years ago. I made a few changes, adding in some whipped cream cheese, chives, and a little garlic powder and celery seed for extra flavor. Lettuce leaves and thinly-sliced deli meat are optional, but I do recommend using lettuce leaves—not only do the sandwiches look prettier, it’s always nice having some fresh green lettuce on a sandwich!
Creamy Veggie Croissants
CREAMY VEGGIE CROISSANTS by NancyC
Makes 10 to 12 servings
- 1 cup mayonnaise
- 1 cup sour cream
- 3/4 cup whipped cream cheese spread
- 1 Tablespoon each of finely-chopped fresh dill, chives and parsley (or use 1 teaspoon dried of each)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon each of celery seed and garlic powder
- 1/2 cup each of chopped carrots, red bell pepper, radishes, cucumber, and red onion
- 12 medium-size croissants (or use 10 large or 20 mini croissants)
- Optional: Lettuce leaves, and/or if you want to include meat, add 1 to 2 very thin slices of turkey or chicken to each croissant.
In large bowl, blend the mayonnaise and sour cream, then add in the whipped cream cheese, blending everything well. Add all the herbs and seasonings to this mixture, blending well, then stir in the chopped veggies and mix until ingredients are evenly incorporated. Refrigerate mixture for 15 minutes for a firmer spreading consistency.
Slice each croissant in half lengthwise. Spread or spoon the creamy veggie mixture liberally on the bottom of each croissant, then cover with the top half of the croissant. Optional: line bottom croissant with a lettuce leaf—or for a meat version, add 2 very thin slices of turkey or chicken deli meat over the creamy veggie mixture of each croissant.
Serve croissant sandwiches immediately or refrigerate until ready to serve.
Recipe from NancyC | nancy-c.com
Like the recipe mentions, you can use mini, medium, or large-size croissants with this recipe. The mini croissant size is great for tea time or brunch, while the medium or large-size is great for a lunch or dinner meal. In fact, if you serve these Creamy Veggie Croissants with soup, that makes a super (no pun intended) great meal! 🙂
Tomato soup sounds good with these croissants to me. What kind of soup would you serve them with?
Sharing at Wonderful Wednesday, Hearth & Soul, Mix it Up Monday, Silver Pennies Sundays, Inspire Me Monday, Happiness is Homemade, Weekend Potluck, Meal Plan Monday, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday.