BREAKFAST CAPRESE CROISSANT

INGREDIENTS:

• 4–6 croissants, sliced in half, lengthwise
• 4 Tablespoons Saclà Pesto with Black Summer Truffle
• 8 mozzarella pearls or 2 large mozzarella balls, sliced
• 8 cherry tomatoes, halved
• 5 ounces (140g) sun-dried tomatoes, sliced into stripes
• 5 ounces (140g) artichoke hearts
• A handful of arugula salad, and more for serving
• 2 Tablespoons unsalted butter, melted
• Black or white sesame, for sprinkling (optional)
• Basil leaves (optional)

METHOD:

• Preheat oven to 350°F (180°C). Arrange bottom half of croissants in a single layer on a large baking sheet, lined with parchment paper.
• Spread the Saclà Pesto with Black Summer Truffle sauce over each half, then stuff with sun-dried tomatoes, artichoke hearts, cherry tomatoes, mozzarella and arugula leaves into the croissant. Top with second half of the croissant buns.
• Brush each croissants with melted butter, sprinkle with black sesame, and bake for about 5 minutes or until croissants are crispy and cheese melted. If at anytime, the top is browning, cover with aluminum foil during baking. Serve immediately with a few fresh basil leaves if desired.