Bakery Basket Recipe

Warm and arrange baked goods

Preheat oven to 160°C (320°F). Place croissants, pain au chocolat, dinner rolls, mini cinnamon buns, and slices of multigrain bread on a baking sheet. Warm in the oven for 6–8 minutes until lightly crisp and warm through — do not overbake. Remove and let rest 2 minutes.

For the sourdough baguette, score lightly and warm in the oven 5–7 minutes alongside the other items so the crust is crisp and interior warm. Slice the baguette on a bias into 1–1.5 cm slices after warming.

If using frozen pastry, follow package instructions for thawing and baking before warming as above.

Prepare butters and cheeses

Soften unsalted butter at room temperature for 20–30 minutes or until spreadable. Transfer to a small serving bowl and run a fork over the top for a rustic texture.

Place goat cheese and cream cheese in separate small bowls. Drizzle each with 1 tsp olive oil and a grind of black pepper. For the goat cheese, add a small spoonful of honey if you like a sweet contrast.

Pour jam into a small ramekin. Warm jam for 10–15 seconds in the microwave if you prefer it loosened for spreading.

Arrange olive oil and balsamic glaze in a shallow dipping dish (50 ml oil, 20 ml glaze) for the bread slices and baguette. Offer extra honey in a small dish for pastries if desired.

Prep vegetables

Wash and dry all vegetables thoroughly. Halve the baby tomatoes. Peel the cucumber lengthwise into ribbons or slice into 5 mm rounds, depending on presentation preference. Trim baby carrots, keeping a bit of green stem if available. Thinly slice radishes.

Toss mixed salad greens and microgreens gently with 1 tbsp olive oil, sea salt (½ tsp) and black pepper (½ tsp). Reserve the remainder of salt and pepper for finishing other components.

Arrange tomatoes, cucumber ribbons, sliced radishes and baby carrots on a wooden board or platter. Sprinkle fresh basil leaves and microgreens over vegetables for color and aroma.

If including smoked salmon and prosciutto, fan thin slices on a chilled plate. Offer lemon wedges (not listed in ingredients) and extra cracked pepper beside them. Place nuts in a small bowl near cheeses for textural contrast.

Assemble bakery basket

Choose a large basket or wooden board lined with parchment. Begin by arranging warm croissants, pain au chocolat, rolls, baguette slices and cinnamon buns in groups so guests can easily select. Place small bowls of butter, jam, goat cheese, cream cheese, honey and the olive oil/balsamic dish near the breads.

Arrange the prepared market vegetables and mixed greens on one side of the board. Add smoked salmon and prosciutto (if using) and the bowl of nuts near the cheeses. Garnish with extra basil leaves and microgreens for a finished look.

Provide small spreader knives for each spread, tongs for breads and a set of small plates and napkins for serving. Serve immediately while pastries and breads are warm.