text.skipToContent text.skipToNavigation

Giotto The Round Multigrain Croissant



Preparation time

30  min


Giuseppe Nacci

Recipe created by :

Giuseppe Nacci, Baker Expert Italy


Moments of consumption :

Aperitif Dinner Breakfast Brunch Snack Lunch

Picto_ingredients.svg List of ingredients

  • 4 Multigrain Croissants (280 g)
  • 4 small burrata (400 g)
  • 200 g of precooked peeled shrimp
  • 80 g of courgettes
  • 100 g of radicchio
  • 40 g of lumpfish caviar
  • 80 g of roasted almonds
  • 10 g of extra virgin olive oil
  • 2 g of salt
  • 4 g of ground pepper

Picto_preparation.svg Preparation steps

  • Defrost the croissants for 30 minutes.
  • Gently bend the croissants by joining both ends together and insert them in the rings.
  • Bake at 165°C for 18 minutes. Let cool for 10 minutes.
  • Season the shrimp with extra virgin olive oil, salt and ground black pepper.
  • Roast the sliced almonds in the oven at 150°C for 6 minutes.
  • Slice the croissants lengthwise.
  • Garnish the bottom part with finely sliced courgettes.
  • Arrange the shrimp in the shape of a fan.
  • Add the small burrata and arrange the radicchio.
  • Close with the top of the croissant. Serve at room temperature.