Name: Prosciutto and fontina croissants
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 croissants; 2 teaspoon olive oil; 8 slice prosciutto (120g); 1/2 cup (50g) coarsely grated fontina cheese; 2/3 cup (100g) drained semi-dried tomatoes, sliced thinly; 30 gram baby rocket leaves

Ingredients

4 croissants

2 teaspoon olive oil

8 slice prosciutto (120g)

1/2 cup (50g) coarsely grated fontina cheese

2/3 cup (100g) drained semi-dried tomatoes, sliced thinly

30 gram baby rocket leaves

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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