- 4 croissants
- ¼ pound wedge Brie
- 12 sun-dried tomatoes
- 8 sprigs arugula, rinsed and patted dry
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
383 calories; 22 grams fat; 12 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 12 grams protein; 73 milligrams cholesterol; 507 milligrams sodium
- Split the croissants in half, sandwich fashion
- Cut the wedge of cheese into four slices of equal size. Top four of the croissant halves with one slice of cheese. Top each portion of cheese with three sun-dried tomatoes. (You can, of course, use more cheese and sun-dried tomatoes depending on taste and appetite).
- Cover each serving with two sprigs of arugula and cover with the second croissant half. Press lightly and serve.