The Light Continental Recipe

Warm croissants and toast bread

Preheat oven to 180°C (350°F). Place mini croissants on a baking sheet spaced slightly apart. Wrap the country bread slices in foil with 1 tablespoon unsalted butter distributed across the slices (optional). Warm croissants and wrapped bread in the oven for 6–8 minutes until croissants are lightly crisped and bread is warmed through. If you prefer a crisper crust on the country bread, remove foil for the last 1–2 minutes of warming. Remove from oven and keep warm while preparing other components.

Make raspberry butter

In a small saucepan over low heat, combine the fresh raspberries and 1 tablespoon powdered sugar. Cook gently for 3–4 minutes, stirring, until raspberries break down and become saucy. Strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract puree and discard seeds. Allow the puree to cool to room temperature (about 5–8 minutes). In a mixing bowl, beat the softened butter with remaining 1 tablespoon powdered sugar, cooled raspberry puree, lemon juice, lemon zest (if using), and 1/4 tsp salt until smooth and homogenous. Taste and adjust sweetness or lemon as needed. Transfer raspberry butter to a small serving dish and refrigerate for 10 minutes to firm slightly, or serve immediately at room temperature.

Prepare fruit

In a medium bowl combine the strawberries, grapes, pineapple and blueberries. Add 1/2 tsp fresh lemon juice, 1 tsp honey or agave (if using), torn mint leaves and a pinch (about 1/4 tsp) of salt. Gently toss to combine. Taste and adjust honey/lemon as desired. Chill briefly if desired (5–10 minutes) or serve immediately.

Arrange warm mini croissants and country bread slices on a platter. Place the raspberry butter in a small bowl alongside extra whole raspberries for garnish. Serve the fresh fruit bowl in a separate small bowl or ramekin. Provide knives for spreading and small spoons for the fruit. Serve immediately while croissants and bread are warm.