My Recipe Box
Cook The Issue #97

Classic Croissants, salami and cheddar

By Pielove, member

February 1st, 2009

I did not have any ham, but I did have some pepper-crusted salami, so I tried that for the savory croissant variation, paired with a well-aged white cheddar.  I only made a couple of these, but (of course) they were by far the favorite with my crew.  The strong taste of the salami, combined with the hotness of the pepper, stood up well to the buttery richness of the croissants.  These would make a great apres-ski brunch, along with one of the creamy vegetable soups (tomato-fennel perhaps).

posted in: Gallery, Cook the Issue 97, Croissants
Comments (1)

LisaWaddle writes: What a great idea! You can really think of these as sandwiches that bake with the filling inside, inserting almost any cured or smoked meats (and of course, cheeese!). Posted: 3:37 pm on February 2nd

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Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.