Serves: 2
Soft, flaky all-butter croissants are filled with a sweet and salty mix of fruity fig chutney and sharp, tangy Roquefort, plus the creamy crunch of toasted walnuts. Spoil yourself for breakfast, call it brunch, or take a flavour trip to France for a light lunch.
Ingredients
- 2 croissants
- 30g walnut halves
- 1-2 tbsp fig & balsamic chutney
- 50-100g Roquefort
- A handful of salad leaves
- 1-2 tsp olive oil
Directions
1Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the croissants on a baking tray. Slide them into the oven for 5 mins to warm through.
2Break the wlanut halves into small pieces. Place a small frying pan on a medium heat, add the walnuts and toast for 2-3, shaking the pan regularly, till the walnut pieces are slightly darkened and nutty smelling. Tip onto a plate.
3Remove the crosisants from the oven and cut each in half, not quite all the way through. Spoon ½-1 tbsp fig & balsamic chutney in each croissant. Crumble in the Roquefort and sprinkle in the walnuts. Tuck in a few salad leaves, then drizzle with 1-2 tsp olive oil and serve.
Would you ever consider adding the U.S. customary system of measurement to the metric measurements you always show in recipes? It would be very helpful indeed! Thank you for your consideration.
Hi Katherine,
We have a variety of international chefs providing recipes and we publish them with the measurements as provided by the chefs. Sometimes that will be in imperial measures and sometimes metric. We are also lucky enough to have readers on both sides of the pond!
We would recommend having some scales handy, alternatively if you have an Alexa device it comes in useful if you ask it to translate the ingredient and the appropriate weight into cup measures! Gram weight is always more accurate, especially when it comes to baking, as volume can vary dramatically.
Happy cooking!
Elena