Directions
- 1Cut the mini croissants in half.
- 2Grate the gruyere, fontina, and mozzarella cheeses.
- 3Place the croissant halves on a frying pan.
- 4Spread black truffle Dijon mustard on one croissant half.
- 5Add the grated cheeses.
- 6Top with the other croissant half.
- 7Brush with honey butter.
- 8Press and cook until golden brown and cheese is melted and stringy.
Ingredients
- 2 mini croissants
- 20 grams gruyere cheese
- 20 grams fontina cheese
- 20 grams mozzarella cheese
- 20 grams honey butter
- 10 grams black truffle Dijon mustard
Equipment
knifegraterfrying panspatulapastry brush
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