Monday, Mar 2, 2009

Brie Apple Nutella Croissant

We woke up this morning buried in snow.

I'm now just getting to work, having spent a lazy morning and lunchtime in my slippers, so Lunch Break will be a bit unconventional today. But what better way to kick off the column than to talk about, well, a great lunch?

Below is a sandwich I created today that will likely become a family staple. The three flavors and textures complemented each other perfectly; I was worried that the nutella would drown out the brie, which happily wasn't the case. While I have no doubt this particular configuration has been concocted before (nothing new under the sun, as they say), I'm pretty proud of it. (This is Elliott writing, not Lara, who doesn't have her natural knack for freestyling in the kitchen.)

What I recommend: Slice the croissant and give it a moderate toasting. Spread a thin layer of nutella (let it melt a bit on the toasted croissant to assist spreading) on both sides of the croissant; too much, and you'll lose the balance of flavor (but you want a good coating). Slice an apple (we had Fujis on hand) into quarter-inch thin slices, and make a single layer on one half of the croissant. Slice equally thick pieces of Brie cheese on the other. Put sides together (I hope I'm not patronizing you, dear reader. Indulge me by letting me feel like a chef). Take a bite--and enjoy the ratatouillesque fireworks.

Feel free to give us your ideas, suggestions, links, and all other things brie, nutella, and croissant related. For more inspiration, visit our friends' blog and search for "nutella."