Croissant with Coffee Chorizo & Ricotta

Ingredients (serves 4)

• 1 BOCCA x Brandt & Levie chorizo
• 50g pistachios
• 100g sugar
• 4 croissants
• 250g ricotta
• Olive oil
• Salt and pepper

Preparation 

1. Shell the pistachios (and remove any loose skins), then set aside.
2. In a small pan, mix the sugar with a splash of water and heat in a pan gently until it melts and turns a deep golden brown caramel.  
3. Quickly pour the caramel over the pistachios on a sheet of baking paper. Leave to cool and harden for about 15 minutes. 
4. Once set, roughly shop the pistachio caramel into small pieces.
5. Slice the coffee chorizo very thinly.
6. Cut the croissants open and generously spread the inside with ricotta.  
7. Drizzle a little olive oil over the ricotta and season with salt and pepper to taste.  
8. Sprinkle the chopped pistachio caramel on top of the ricotta. 
9. Finish with the slices of coffee chorizo on top and serve. 

Tip: This croissant tastes best alongside a cappuccino. Pair your (non-dairy) milk with our Bombita, Soulmate or Easy Rider for a true breakfast party.