This is as simple as a recipe gets- it’s more just an idea than a proper recipe- but if you’ve never before thought of toasting up a mozzarella and tomato croissant… it’s time.
This is an irresistible combination- buttery, crispy croissant with melty cheese and juicy tomato. As a vegetarian, I’ll be so bold as to call this my equivalent of the bacon sandwich.
By that I mean, the breakfast item I most require after a night of wine drinking. The Friday morning office canteen essential.
Are you in yet?
By the way, I think these are my first ever cheese stretch photos.
Caprese = mozzarella, tomatoes and basil. When a recipe is this simple, you need your ingredients to shine, so get everything as fresh as you can.
You will stuff the filling into a croissant, and then toast in a sandwich press. (This is the one I use).
The croissants will get all smushed. That’s OK. You could microwave it to melt the cheese but keep the puffiness of the croissant in tact. I have seen this done in a cafe before. Personally, I like to get the croissant crispy and don’t mind the flattening effect. It might look a little sad and deflated, but it’s not. It’s feeling very good about itself.
- 1 fresh croissant
- 50g fresh mozzarella
- ½ of a small tomato, sliced
- A few basil leaves
- Slice into your croissant lengthways, to make a deep pocket
- Stuff the tomato, mozzarella and basil into the croissant
- Toast in a sandwich press until the croissant is crispy and the cheese is melted