Rosemary-ricotta-pesto croissant with apple

Prep 15 min
Serves 4

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Ingredients

1/2 cup
shelled salted pistachios
1/2 cup
extra-smooth ricotta
1
small garlic clove
1 tbsp
1 tbsp
2 tbsp
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.

Nutrition

Calories 450, Protein 12 g, Carbohydrates 37 g, Fat 29 g, Fibre 4 g, Sodium 523 mg.

Make Ahead Tip

Pesto will keep well, covered and refrigerated, up to a week.

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