Wednesday, 19 March 2014

CROISSANT WITH BRIE, ROASTED TOMATO & ROCKET (Serves 2)


These savoury croissants are a tasty lunch, and hardly a recipe at all. Apart from roasting the tomatoes it’s more an assembling of ingredients. 



8 cherry tomatoes


1 tbsp olive oil


1 tsp red wine


Salt & pepper


French Brie, several slices


2 tsp honey


Rocket, two small handfuls


2 Croissants



Preheat the oven to 180°C. Cut the tomatoes in half and lay out in a roasting tray with the seeds facing up. Drizzle over the olive oil, red wine and season with salt and pepper. Roast for 20 minutes, or until the tomatoes are starting to brown at the edges.


Slice the Brie and drizzle about 3 long slices with honey. When the tomatoes are cooked and cooled to room temperature slice the croissants in half lengthways. Layer on the brie, roasted tomatoes, and rocket. Season with sea salt and freshly ground black pepper. Serve immediately.

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