Baked Ham and Herbed Mascarpone Croissants
We love this recipe so much. Not only is it warming and comforting and indulgent, it is also very versatile. The herbed mascarpone component can be used as a dip, a filling for vol-au-vent cases or even a savoury pastry. Having a party and need to feed a crowd? Use mini croissants and double the herbed mascarpone and ham quantities. Your guests will thank you. A big thank you to Michelle, a valued member of our recipe testing team, for taking this gorgeous photo to accompany this recipe.
Recipe Tester Feedback: “Amazeballs – very quick and easy as a brunch idea to make with the kids!" - Michelle
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 5 minutes
Cooking Time 10 minutes
Cannot be frozen
You will need:
- croissants - 6, large
- ham - 6 thick slices, off the bone
- Mascarpone spread:
- mascarpone cheese - 250g
- fresh parsley - 3 sprigs, chopped
- fresh basil - 15 leaves
- fresh rosemary - 1/2 tsp, leaves
- salt - 1/2 tsp
- pepper - 1/2 tsp
- Preheat the oven to 180C. Line a baking tray with baking paper.
- Add the mascarpone (250g), fresh chopped parsley (3 sprigs), basil leaves (15), fresh rosemary leaves (1/2 tsp), salt (1/2 tsp) and pepper (1/2 tsp) to the bowl. Chop Speed 8 / 8 seconds.
- Slice each croissant (6 total) in half and spread one side with the mascarpone mixture.
- Top with ham slices (6 total). Place the croissants onto the prepared tray.
- Bake for 10 minutes or until warmed through.
- Serve immediately.
Make your own!
* Make your own croissants with the Croissants recipe from The Easter Issue or the Spelt Croissants recipe from The Baking Issue.