Garlic & Cheese Croissant Recipe

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

If croissants are chilled, let them sit at room temperature for 10 minutes so they are easier to slice and will heat evenly.

Using a sharp serrated knife, slice each croissant horizontally about two-thirds of the way through, creating a hinge so the top stays attached. Alternatively, slice fully into two halves if you prefer separate pieces.

Make garlic-herb butter

In a medium bowl, combine the softened butter (6 tbsp), minced garlic (4 cloves), chopped parsley (2 tbsp), chopped chives (1 tbsp), grated Parmesan (1 cup), salt (1 tsp), black pepper (1 tsp) and lemon zest (1 tsp, if using). Mix thoroughly until evenly combined and spreadable.

Taste a small amount and adjust seasoning: add a pinch more salt or pepper, or more lemon zest if you want extra brightness.

Take the prepared croissants and spread about 1 tablespoon of the garlic-herb butter mixture on the bottom half of each croissant. Reserve the remaining butter for the tops or extra serving.

Sprinkle about 2 tablespoons of shredded mozzarella over the buttered bottom half of each croissant (roughly 1 cup total across 6 croissants).

Spread a thin layer (about 1/2 teaspoon) of the garlic-herb butter on the inside of the top half of each croissant as well, then close the croissant.

Lightly brush the outside tops of croissants with 3 tablespoons melted unsalted butter (melted) combined with 1 tsp olive oil for shine. This uses the separate 'unsalted butter' listed under 'For the croissants' and the olive oil from the finishing section.

Place croissants on the prepared baking sheet, spacing them an inch or two apart. Sprinkle each top with a little extra grated Parmesan (about 1/2 tsp each) and, if using, a light pinch of red pepper flakes for heat.

Bake in the preheated oven for 8–12 minutes, or until croissants are warmed through, cheese inside is melted, and the outsides are golden and glossy. If you prefer a crispier top, switch to broil for the last 30–60 seconds while watching closely to avoid burning.

Remove from oven and let croissants rest on the baking sheet for 2 minutes. Serve warm.

Serve 1 croissant per person as a rich breakfast/ brunch item, or cut each into halves for sharing as an appetizer. Offer extra garlic-herb butter and a lemon wedge on the side if desired.