Quick & Easy

Prosciutto and fontina croissants

Prosciutto and fontina croissants



1.Preheat oven to 170°C (150°C fan-forced).
2.Split croissants in half horizontally, without separating; place on oven tray. Heat in oven about 5 minutes.
3.Meanwhile, heat oil in small frying pan; cook prosciutto about 5 minutes or until crisp. Drain on absorbent paper.
4.Place equal amounts of the cheese inside croissants; bake about 5 minutes or until cheese melts. Fill croissants with prosciutto, tomato and rocket.

Croissants are by far the most famous of all the French pastries and are made using a butter-rich flaky pastry. In France they usually eat them just with jam, while around the world they have become popular filled with both savoury and sweet fillings. If you prefer, you can replace the fontina with a good-quality parmesan.


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