Ingredients
| 50 units AP Danish Square Blank 130x90g (50111858) |
| 500g Basil Pesto |
| 11kg Bocconcini, halved |
| .000 kg Cherry Tomatoes, halved |
| 100ml Olive Oil, for drizzling |
| Salt and black pepper to taste |
| As needed Fresh Basil Leaves, to garnish |
Method
- Press each AP Danish Square half into a greased muffin tin cavity to form a cup shape.
- Top with a dessert spoon (10g) of pesto into the base of each croissant cup.
- Top with a piece of bocconcini and half a cherry tomato.
- Drizzle lightly with olive oil and season with salt and pepper.
- Bake at 180–190°C for 10–12 minutes until the pastry is golden and the cheese has softened.
- Finish with a small basil leaf before serving.