Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Apricot & Goat's Cheese Croissants
Make the most of short-season summer apricots by roasting them with drizzle of honey and a pinch of salt till they're soft and sticky, then spoon them into flaky all-butter croissants spread with rich, tangy goat's cheese. It's the perfect luxurious breakfast in bed, and if you gaze out the window as you take your first bite, you might just get a view of the Eiffel Tower off in the distance.
Ingredients
- 4 apricots
- 1 tbsp honey
- Sea salt
- A pinch of thyme leaves
- 2 croissants
- 25-50g soft goat's cheese
Prep: 15 mins | Cook: 15 mins
Method
1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Cut the apricots in half and scoop out the stones with a teaspoon. Pop them in a roasting tin, cut-side up, drizzle over 1 tbsp honey and sprinkle over a pinch of salt. Slide the apricots into the oven for 12-15 mins till soft. While the apricots bake, pick the leaves off a couple of sprigs of thyme.
2. Remove the apricots from the oven. Sprinkle over the thyme leaves, then turn the apricots over. Slide back into the oven for 5-10 mins till the apricots are soft and collapsing. Remove the apricots from the oven and leave to cool slightly.
3. While the apricots cool, pop the croissants on a baking tray and slide them into the oven for 5 mins to warm through.
4. Remove the croissants from the oven and cut them in half, not quite all the way through. Liberally spread each side of each croissant with the goat's cheese. Add 3-4 apricot halves and drizzle over some of the honey and roasting juices. Sandwich the croissant halves together and serve.
You'll need to log in to leave a rating & comment