Croissant with Coffee Chorizo & Ricotta
Preparation 1. Clean the pistachios and put them aside 2. Mix the sugar with a bit of water and melt in a pan until brown 3. Pour the caramel over the pistachios and put aside for 15 min until hardened 4. Cut up the pistachio caramel 5. Slice the coffee chorizo very thinly 6. Cut the croissants open and spread with ricotta 7. Drip a bit of olive oil over the ricotta and salt & pepper to your liking 8. Sprinkle the caramel on top of the ricotta 9. Put the slices of coffee chorizo on top
Tip: this croissant tastes best next to a cappuccino! Pair your (non-dairy) milk up with our Bombita, Soulmate or Easy Rider for a breakfast party.
