Rispo mini Croissants
with gorgonzola cheese and dried tomatoes


Realisation: easy

Preparation time: 1 hour.


  • Rispo mini croissants
  • 8 dried Tomatoes in oil
  • 100 g of semi-sweet gorgonzola cheese
  • 80 g of mascarpone cheese
  • chives

How to prepare

Defrost the product for 30 minutes and bake in preheated oven at 180/190°C for 20-25 minutes; in the meantime, with a fork, stir together gorgonzola, mascarpone and a pinch of white pepper. In the end, place the mini croissants on a slate plate (or in a plate or tray), open the Rispo Mini Croissant, spread with the cream cheese and complete with the dried tomatoes, following the composition of the photo, add the chives. Enjoy your meal!

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