Fruit and cheese is a classic combination. Brie and cranberry, Goats cheese and fig, even pineapple and cheddar on a stick to name a few. My take on this is blue cheese and nectarine. The sweetness of the nectarine balances out the saltiness of the cheese and also provides a contrasting crunch to the soft cheese all enveloped in a rich buttery croissant.
Everyone knows what a sandwich is and how versatile they are. This is my take on this and is a favourite treat of mine especially if I want to feel a bit fancy. This is so simple that it can barely be classed as a recipe but here we are.
Ingredients
All butter croissant
Blue cheese e.g Stilton
Nectarine. You can substitute for a peach, pear, or any other stone fruit as long as you can slice it
Method
Cut croissant in half
Use either a fork or knife; mash the blue cheese into a paste and spread across the cut sides of the croissant
Half and de-stone your fruit and thinly slice into half moon shapes and set aside
(Optional step) In a dry pan over medium heat place your croissant halves cheese side up in the pan to warm and toast for a couple of minutes
Arrange your fruit on top of the blue cheese layer and top with the other croissant half and serve
#MadeByKen