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Lavender Goat Cheese & Blueberry Croissantwich

Lavender Goat Cheese & Blueberry Croissantwich Bliss

Indulge in the delight of Lavender Goat Cheese & Blueberry Croissantwich, a gourmet vegetarian brunch that blends sweet blueberries and creamy goat cheese.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 croissantwiches
Course: Breakfast
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croissantwich
  • 4 pieces Fresh Buttery Croissants Use quality bakery options for the best result.
  • 8 ounces Soft Goat Cheese Can substitute with cream cheese or ricotta.
  • 1 tablespoon Dried Culinary Lavender Buds Ensure culinary-grade.
  • 2 tablespoons Agave Syrup Can drizzle additional honey for extra sweetness.
  • 1 cup Fresh Blueberries Can swap with blackberries or strawberries.
  • 1 teaspoon Optional: Lemon Zest For an extra layer of freshness.

Equipment

  • Mixing bowl
  • Electric mixer
  • Oven
  • knife
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, combine the soft goat cheese, dried lavender buds, and agave syrup. Use an electric mixer to beat the mixture on medium speed for about 2-3 minutes until light and creamy. Optionally, fold in lemon zest.
  2. Carefully slice each croissant in half horizontally while maintaining a hinge. Lightly toast in a preheated oven at 350°F (175°C) for 5-7 minutes.
  3. Spread a generous layer of the lavender goat cheese mixture inside each toasted croissant half and scatter fresh blueberries over the cheese, drizzling agave syrup on top.
  4. Serve immediately while warm and flaky, pairing with iced lavender lemonade for a refreshing brunch.

Nutrition

Serving: 1croissantwichCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 400IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at 350°F (175°C) for 5 minutes.

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