Prepare the toppings

Roughly chop the pistachios to preserve the crunch. Cut the candied tomatoes into small pieces and chop the fresh basil.

Season the pesto

In a bowl, mix the pesto with minced garlic, fresh basil and olive oil. Pepper a little.

Preparing the bases

Lay down two slices of bread on the worktop. Spread the pesto mixture generously on each slice.

Add a first layer of cheese

Divide half of the mozzarella into two slices to create a thick base.

Add candied tomatoes

Sprinkle candied tomato chunks all over the cheese surface.

les Insert pistachios

Add crushed pistachios by spreading them evenly to give a crunchy texture.

Finishing the topping

Coat with rest of mozzarella to get an ultra-spicy heart.

Close up the crumbs

Add the remaining two slices of bread and press slightly.

l Butter the outside

Spread the butter on the outer surfaces of the bread to promote a homogeneous and crisp color.

première Cook the first face

Heat a skillet over medium heat and cook the crocs 4 to 5 minutes until you get a nice golden crust.

Return gently

Flip the croissants and continue baking for another 3-4 minutes until the mozzarella is perfectly melted.

Serve it hot

Let rest 1 minute before cutting to preserve all the cheese fondant.

Tip to make the recipe easier

Use good-quality trade pesto to save time while retaining intense flavour.

An ingredient to swap

no Replace the pistachios with roasted pine cones or crushed cashews.

Cooking hack

Cover the pan for the last two minutes of cooking. The mozzarella will melt quickly while the bread remains perfectly crispy.