4 croissants
1/4 lb. wedge Brie
12 sun-dried tomatoes
8 sprigs arugula, rinsed & patted dry

1. Split the croissants in half, sandwich fashion.

2. Cut the wedge of cheese into 4 slices of equal size. Top 4 of the croissant halves with 1 slice of cheese. Top each portion of cheese with 3 sun-dried tomatoes. (You can, of course, use more cheese depending on taste and appetite.)

3. Cover each serving with 2 sprigs of arugula and cover with the second croissant half. Press lightly and serve. Yield: 4 servings.