| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Roasted Red Pepper; Creme Fraiche and |
|
|
; Basil |
| 2 |
|
Mascarpone; Blueberry Compote |
|
|
; and Apple Puree |
| 3 |
|
Pear; Roquefort and Honey |
| 4 |
|
Baked Beans; Gruyere and Crispy |
|
|
; Bacon |
INSTRUCTIONS
Cut the croissant in half. Spread on the creme fraiche and place the red
peppers on top. Rip the basil - do not cut - on top of the peppers and
drizzle over some extra virgin oil. Finally season with sale and pepper.
Put croissant half back on top.
Cut the croissant in half. Spread on the mascarpone, then the apple puree
and finally the blueberry compote. Put croissant half back on top.
Cut the croissant in half. Spread on a bit of creme fraiche and place on
top a few leaves of rocket or baby spinach. Slice, peel and core a pear and
put on top of the leaves. Drizzle on some extra virgin oil and season with
salt and pepper. Finally place some sliced rocquefort on top and drizzle
over some honey. Put croissant half back on top.
Cut the croissant in half.. Put the beans and pre-cooked bacon on the
croissant half. Grate some gruyere over the bacon and beans and place under
the grill. Once the cheese has melted take out and serve. Put the croissant
half back on top.
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