4 ready-split croissants
2 tomatoes, thinly sliced
50 g/2 oz/0.5 cup Mozzarella cheese, grated
8 torn basil leaves
Open the croissants gently. Slide in
tomato slices and stuff with cheese. Push in a few torn basil leaves.
Grill (broil) until the cheese melts, turning once. Take care not to
allow the croissants to burn. Serve.