Ingredients
4 butter croissants
2 pkts 100g Barossa Fine Foods Ham Off The Bone
1 burrata
2 cups rocket leaves
½ cup Beerenberg Tomato Chutney
Sea salt & freshly cracked black pepper, to season
Directions
Cut each croissant in half crossways, then place the bottom halves onto a serving plate or platter.
Evenly divide the rocket between the croissants, then top with the ham.
Gently tear the burrata into pieces and divide evenly over the ham. Spoon over the tomato chutney, season to taste, top with the remaining croissant halves, and serve.
