Give your breakfast croissant an Italian-inspired makeover with this deliciously simple recipe. The crisp, buttery pastry is the perfect shell for sweet and juicy roasted Piccolo cherry tomatoes, creamy mozzarella and salty Parma ham. Finished off with fragrant fresh basil, this is a filing breakfast perfect for something a little special.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Drizzle the tomatoes with oil, season and roast on a baking tray for 20 minutes, until the skins have split. Remove from the vines.
- Warm the croissants on a separate baking tray for 4-5 minutes. Cut the croissants in half horizontally and fill each with Parma ham slices, torn mozzarella, basil leaves (if using) and a few roast tomatoes, crushing the tomatoes slightly. Season with black pepper and eat warm.
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