Preparation

Cut the cherry tomatoes into halves and arrange them on a baking tray facing upwards, seasoning slightly with extra virgin olive oil, the mashed garlic clove, the basil leaves and a little sugar and salt.
Bake in the oven for 20 minutes at 200°C.

Cut the salty croissant and stuff it with the cherry tomatoes, the stracciatella cheese and the San Daniele ham and sprinkle with lemon peel.