Print
Email
Add a photoServings: 1
Ingredients
- 1 x Roasted Red Pepper, Creme Fraiche and Basil
- 2 x Mascarpone, Blueberry Compote and Apple Puree
- 3 x Pear, Roquefort and Honey
- 4 x Baked Beans, Gruyere and Crispy Bacon
Directions
- Cut the croissant in half. Spread on the creme fraiche and place the red peppers on top. Rip the basil - don't 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 possibly 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1142g | |
| Calories 1274 | |
| Calories from Fat 411 | 32% |
| Total Fat 45.75g | 57% |
| Saturated Fat 20.18g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 2501mg | 104% |
| Potassium 2934mg | 84% |
| Total Carbs 192.34g | 51% |
| Dietary Fiber 36.4g | 121% |
| Sugars 83.67g | 56% |
| Protein 36.76g | 59% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
