Creamy Mushroom, Brie & Prosciutto Croissants (Pancetta May Be Used)

Step 1: Split croissants & set aside. Melt butter in a skillet over med heat. Sauté garlic & mushrooms for 5-6 min (stirring) until softened. Add flour & cook for a further 1-2 min. Add wine & cook for 2-3 min until almost evaporated. Add stock & cook for 3-4 min until slightly reduced. Lower heat to med-low. Stir in cream & thyme. Season w/salt & pepper to taste, continue to cook (stirring) for 3-4 min until thickened & set aside.

Step 2: Transfer croissant bases an oven-safe baking dish or tray & remove any of the webbed dough from the center of the cavity.

Step 3: Preheat oven to 400F. While the oven preheats, divide the mushroom mixture among the croissant bases. Divide the Brie slices among the croissant bases & place atop the mushroom mixture. Now place 1 slice of prosciutto atop ea base, folding as needed to fit the croissant size.

Step 4: Loosely tent the bases on the baking dish or tray w/aluminum foil & place it in the oven. The idea is to heat the layered ingredients until the Brie is slightly melted, so watch closely as it will not take long. When it is accomplished, remove from the oven, cover w/the croissant top & serve warmed. A fruit assortment of choice works well as a side to this lovely breakfast, brunch, luncheon or starter course item.

Step 5: NOTES FROM ME: I made this today (3/6) out of impatience to try the recipe & altered the recipe slightly. My impatience meant using dried thyme & I definitely saw no need for added salt because the Brie cheese & prosciutto combo took care of that. I was running late & took a shortcut you may want to consider. I warmed the bases to melt the cheese in my microwave & it saved time. If you do this too, just remember to use caution & watch closely for the 1st signs that the cheese is good-to-go. Your window of opportunity to get it right will be short. :-)