Buon appetito!
Stuffed croissant with whipped pesto butter
made by Winnie Verswijvel
Ingredients
4 persons
- 250 Gram unsalted butter
- 3 tablespoons Elvea Pesto Verde
- sea salt
- 4 tablespoons pine nuts
- 4 butter croissants
- 8 sneden Serrano ham
- 16 cherry tomatoes, halved
- 1 handful halved
- 40 Gram grated Parmesan cheese
Preparation
-
1
Place the cream butter (at room temperature) along with the pesto in the bowl of a food processor and beat with the balloon whisk for a few minutes until fluffy and creamy. Spoon the whipped butter onto a plate and finish with some sea salt flakes.
-
2
Heat a dry pan over medium-high heat and roast the pine nuts for a few minutes until golden brown. Shake frequently so they don't burn. Let cool.
-
3
Cut the croissants open, but not all the way through. Generously spread the inside with a layer of the whipped pesto butter. Spread the ham, tomatoes and arugula on top and sprinkle with some toasted pine nuts. Finally, grate some parmesan on top.
