BLT Croissant Sandwiches

Is there anything better than a BLT! Well maybe a special BLT. We have to do something while we are waiting for the tomatoes to grow/ripen in the garden, right. I use the really big Sara Lee Croissants unless you are lucky enough to live around the corner from a fabulous French bakery. At least the lettuce is up in the garden and red leaf lettuce makes a pretty ruffly edge.

BLT Croissant Sandwiches
Makes 6 sandwiches
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1 (3-ounce) package cream cheese, softened
1 (3-ounce) package goat cheese, softened
1/4 cup chopped oil-packed sun-dried tomatoes
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
6 large croissants, split horizontally
12 slices bacon, cooked
3 plum tomatoes, sliced
6 red leaf lettuce leaves

1. Combine cream cheese and goat cheese, stirring until smooth; stir in chopped tomato and basil. Cover and chill 8 hours, if desired, to develop stronger flavor. Let mixture stand at room temperture to soften slightly before spreading on croissants.

2. Spread cheese mixture evenly over cut surface of croissant halves. Place croissant halves, cheese sides up on an ungreased baking sheet.

3. Bake, uncovered, at 325 degrees for 5 to 7 minutes or until cheese mixture is thoroughly heated. Place 2 bacon slices on bottom half of each croissant; top evenly with tomato slices, lettuce leaves, and croissant tops. Serve immediately.