Making these croissant sandwiches together as the Fabulous Fare Sisters was a lot of fun. Easy to assemble with just a little preparation done ahead. Having catered our own events for years, Linda and I know when catering it’s important to make some things that can be made days in advance. Here is how we prepared for these croissant sandwiches in advance…
4-5 cups fresh basil leaves
2 large cloves of garlic
1/2 cup pine nuts
1/2 cup parsley
1 1/2 cups good olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
1 cup grated Pecorino Romano cheese
Place all the ingredients except the cheese in a food processor or blender. Blend until smooth. Add cheese to the pesto mixture or reserve cheese for each individual use. It doesn’t matter either way… We like to add the cheese fresh. Pesto can be stored in the refrigerator.
Roasted Red Peppers
Preheat oven to 425 °F. On a cookie sheet place peppers in the center of the oven and roast turning every 10 minutes for 30 minutes until the skins begin to brown. Remove the peppers from the oven and place in a pot or container that has a lid. Keep covered until they cool. This is a sweating process to enable the skin to easily come off. Use the back of a knife and scrape away the seeds. Strain pepper liquid that the peppers created during the final cooling process and store peppers in pepper juice.
Asiago Cheese & Pesto Croissants
12 Croissants purchased from a good baker
6 roasted red peppers
1 cup pesto
3 cups grated Asiago cheese
Cut croissants open like a roll. Layer 1 Tablespoon of pesto on each croissant. Next add several strips of roasted red pepper and a 1/4 cup of cheese. Reassemble croissant and cut in half to serve. (Although this is a meatless dish, we have been known to add prosciutto).