You either love croissants, or you don’t. I do. We had them just once a year, at Christmas time, my dad would fill them with ham and cheese, pop them in the oven and we’d indulge. They’re the ultimate treat food for me.
My cousin introduced my to this recipe, she made them one weekend for us and I’ve loved them ever since. I rarely make them, because if I did they wouldn’t feel like such a treat. They’re the perfect breakfast to roll out when friends come round for brunch. They’re each to make, and impressive to serve.
2-4 slices of prosciutto
1 vine ripened tomato, thickly sliced
4 baby bocconcini balls, broken into pieces
Handful of baby rocket
Extra virgin olive oil for drizzing
Sea salt and black pepper
♥ Preheat the oven to 200°C.
♥ Cut croissants in half. Cook prosciutto in a frying pan over medium heat until crispy. You can also do this in the microwave on a plate with some paper towel underneath the prosciutto and on top. Place on the base of the croissant.
♥ Top with tomato and bocconcini, and heat the bases in the oven for 5 minutes or until the cheese melts. Add the tops and heat through for 2 minutes.
♥ Remove from the oven, open and add rocket. Drizzle with olive oil and season to taste. Serve.
Note: This serves two, but if you’re serving more people just multiply to suit.