Breakfast Caprese Croissant

Breakfast Caprese Croissant 10 minutes - 5 servings


  • 4–6 croissants, sliced in half, lengthwise
  • 4 Tablespoons Saclà Pesto with Black Summer Truffle
  • 8 mozzarella pearls or 2 large mozzarella balls, sliced
  • 8 cherry tomatoes, halved
  • 5 ounces (140g) sun-dried tomatoes, sliced into stripes
  • 5 ounces (140g) artichoke hearts
  • A handful of arugula salad, and more for serving
  • 2 Tablespoons unsalted butter, melted
  • Black or white sesame, for sprinkling (optional)
  • Basil leaves (optional


  1. Preheat oven to 350°F (180°C). Arrange bottom half of croissants in a single layer on a large baking sheet, lined with parchment paper.
  2. Spread the Saclà Pesto with Black Summer Truffle sauce over each half, then stuff with sun-dried tomatoes, artichoke hearts, cherry tomatoes, mozzarella and arugula leaves into the croissant. Top with second half of the croissant buns.
  3. Brush each croissants with melted butter, sprinkle with black sesame, and bake for about 5 minutes or until croissants are crispy and cheese melted. If at anytime, the top is browning, cover with aluminum foil during baking. Serve immediately with a few fresh basil leaves if desired.

Recipe Creator: @regina.foodie