Polly’s Christmas Croissants Two Ways
For a really special start to the day, this is one of my favourite Christmas breakfasts. I’ve created a savoury option and a sweet option – both perfect with a glass of Laurent Perrier.
Ingredients
For the savoury croissants:
6 large croissants (or 10-12 mini croissants), sliced in half
220g Vega truffle sheep cheese, thinly sliced
1 punnet cherry tomatoes, thinly sliced
1 Tbsp extra virgin olive oil extra
½ cup fresh basil, chopped
Salt and pepper
3 packs Farro prosciutto
1 jar Te Mata caramelised figgy onion jam
For the sweet croissants:
6 large croissants (or 10-12 mini croissants), sliced in half
3/4 cup mascarpone
8 Augustine’s of Central black doris plums in pinot noir, halved and stones removed
Zest of ½ orange
Flaked almonds, to garnish
Runny honey, to garnish
Method
To make the savoury croissants, preheat the oven to 180°C. Toss the sliced tomatoes in a large bowl with the chopped basil, a drizzle of olive oil, and a good grind of salt and pepper. Spread the croissants with a generous smear of figgy onion jam.
Fill each croissant with a few slices of cheese and prosciutto, then add two spoonfuls of the tomato basil mix. Place the filled croissants on a baking paper-lined tray and transfer to the oven. Bake for 5-10 minutes until warmed through and the cheese is just starting to melt.
To make the sweet croissants, spread the mascarpone onto a serving plate. Top with the halved plums and spoon over a little of the syrup from the jar. Sprinkle over the orange zest and drizzle with runny honey. Sprinkle with toasted almonds, then serve the mascarpone platter with the croissants alongside for your guests to fill themselves.