FOR THE HAM & CHEESE

Step one:

Preheat oven to 180C/160C fan/gas 4.

Step two:

Slice the croissants horizontally using a bread knife but ensure you do not go all the way through. Spread 1 tablespoon chutney in each croissant if using.

Step three:

Add a slice of ham or gammon to each croissant followed by a slice of Applewood® cheese. 

Step four:

Place in the oven to bake for 5 – 7 minutes until the filling has melted and croissant is golden and crisp.

Step five:

Remove from the oven and when cool enough to touch, gently open the croissant and add the rocket. Serve alongside more chutney if desired. 

FOR THE TOMATO & CHEESE

Step one:

Preheat oven to 180C/160C fan/gas 4.

Step two:

Slice the croissants horizontally using a bread knife but ensure you do not go all the way through. Spread 1 tablespoon pesto or chutney in each croissant if using.

Step three:

Add a handful of sun-dried tomatoes to each croissant followed by a slice of Applewood® cheese. 

Step four:

Place in the oven to bake for 5 – 7 minutes until the filling has melted and croissant is golden and crisp.

Step five:

Remove from the oven and when cool enough to touch, gently open the croissant and add some basil leaves. Serve alongside more chutney if desired.

Cook’s Notes:

These croissants are best enjoyed warm and melty but can be equally devoured cold – just fill with you desired ingredients and enjoy as part of your packed lunch or picnic.