Servings: 2 croques
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients
- 4 slices of sandwich bread (or country bread)
- 100 g of smoked salmon Pastrami
- 125 ml (1/2 cup) of fresh goat cheese
- 30 ml (2 tbsp) of butter (for spreading on the bread)
- 2.5 ml (1/2 tsp) of Dijon mustard (optional)
- 15 ml (1 tbsp) of chopped chives (optional)
- 15 ml (1 tbsp) of fresh dill, chopped
- 125 ml (1/2 cup) of grated cheese (Emmental, Cheddar or mozzarella)
- Salt and pepper to taste
Preparation
- Preheat the oven to 200°C (400°F) or turn on the broiler.
- In a bowl, mix the fresh goat cheese with the Dijon mustard (optional), chives, fresh dill and season with salt and pepper.
- Lightly butter one side of each slice of bread. On the unbuttered side, spread the fresh goat cheese mixture. Add slices of Pastrami smoked salmon on top of the goat cheese. Cover with another slice of bread, buttered side out.
- Arrange the croques on a baking sheet covered with parchment paper. Sprinkle grated cheese on top of each croque. Bake for about 8 to 10 minutes until the croques are golden and crispy.
