Feta, Basil, Honey, Pomegranate Croissant

It’s the end of a cold patch of weather, and my body was craving something warm. It wanted something fattening, something filled with cheese, and something that had just a tad of sweetness. With an army of feta cheese, basil, pomegranate arils, and honey, I decorated and slathered this croissant in love. It then, once done, proceeded to give my insides a warm hug. The cheese was melty, the croissant was crispy, and everything came together in a sweet, tangy idea of toast with loads of flavor. I love making toast with croissants, and this was no different. I hope you love this recipe as much as I loved developing it.

Ingredients:

6 big leaves basil

2 drizzles wildflower honey, one for each half

1 croissant, halved

1 cup crumbled French feta

4 tablespoons pomegranate arils

Directions:

Preheat your oven or toaster oven to 350 degrees Fahrenheit.

Sprinkle half of the crumbled feta on each croissant half. Sprinkle two tablespoons of pomegranate arils on each croissant half. Tear three leaves of basil for each half into small, bite-sized pieces. Disperse onto croissant. Drizzle each half with honey.

Slide into the oven and bake for about twelve to fourteen minutes. Take out of the oven and consume immediately.

Serving Suggestion:

Brut champagne, apple cider, earl grey tea.