Rosemary-ricotta-pesto croissant with apple.Photo, Roberto Caruso.
Ingredients
-
1/2 cup
shelled salted
pistachios
-
1/2 cup
extra-smooth
ricotta
-
1
small
garlic clove
-
1 tbsp
fresh
rosemary leaves
-
1 tbsp
lemon juice
-
2 tbsp
olive oil
-
4
croissants
, sliced in half
-
1
firm, crisp red
apple
, thinly sliced
Instructions
- Whirl pistachios with ricotta, garlic, rosemary and lemon juice in a food processor until combined. Add olive oil through the feed tube until thick. Scrape into a small bowl. Cover and refrigerate until ready to use.
- Assemble sandwich by generously spreading both halves of each croissant with ricotta pesto. Fan apple slices over bottom halves and press gently. Sandwich with top halves.
Make Ahead Tip
Pesto will keep well, covered and refrigerated, up to a week.
Nutrition (per serving)
- Calories
- 450,
- Protein
- 12 g,
- Carbohydrates
- 37 g,
- Fat
- 29 g,
- Fibre
- 4 g,
- Sodium
- 523 mg.