- 12 mini croissants
- ¼ cup tomato relish
- ¼ bunch basil leaves
- 150g triple-smoked ham
- 150g Gruyere cheese, sliced
- ½ cup ready-to-use white sauce
- 1 Tbsp finely-grated Parmesan cheese
- 16 mint leaves
- 1 lime, cut into quarters
- 4 tsp caster sugar
- 4 mini cucumbers, halved
- 1L apple juice
1 Preheat oven to 180°C. Bake the croissants on their tray for 12 minutes, then set aside and allow to cool. Carefully cut each croissant in half, then arrange the bottoms on a lined oven tray.
2 Spread the relish and basil leaves on the croissant bases, then top with ham and Gruyere. Place the lids on. Mix the white sauce and Parmesan, then spoon over the top. Bake for 5 more minutes, until the cheese is just melted.
3 Meanwhile, place two mint leaves, a lime quarter and teaspoon of sugar in the bottom of four tall glasses. Mash with a spoon. Add the cucumbers, remaining mint leaves and apple juice. Serve with the croissants.