Salami Croque
Tomato Sauce	g
Dried Basil	tsp
Dried Oregano	tsp
Dried Rosemary	tsp
Fennel Seeds	tsp
Provolone Cheese	g
Cheddar Cheese	g
Pepperoni Salami	g
Baguette
Burrata Rucola Croque
Garlic Clove
Kosher Salt	tsp
Fresh Basil	g
Pine Nuts	g
Parmesan Cheese	g
Olive Oil	ml
Rucola	g
Lemon Juice	tbsp
Lemon Zest	tsp
Olive Oil	tbsp
Burrata Cheese
Baguette
Salt & Pepper to taste

1. Preheat the oven to 180 ºC° for at least 30 minutes before baking and prepare a baking sheet with parchment paper.
Salami Croque
2. In a small bowl, combine the tomato sauce, basil, oregano, rosemary, and fennel seeds. Grate the provolone and cheddar cheese.
3. Cut the baguette lengthwise and spread the tomato sauce on each half. Add the grated cheese and pepperoni salami evenly on top.
4. Place the halves carefully on the baking tray and bake for about 15 minutes, until golden brown and the cheese has melted.
Burrata Rucola Croque
5. Wash the basil, shake dry, pluck the leaves, and add to the garlic in the mortar. Grind everything until creamy. Add the pine nuts and continue grinding. Gradually add the Parmesan cheese and olive oil and grind everything into a creamy pesto.
6. Cut the baguette lengthwise and spread the pesto on each half. Place the halves carefully on the baking tray and bake for about 15 minutes, until the crust is crispy on the edges.
7. In the meantime, wash the rucola and shake dry. In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, and a pinch each of salt and pepper. Add the rucola and toss to combine.
8. Remove the baguettes from the oven and top with burrata. Allow the burrata to sit for about 5 minutes and top with the rucola.

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