Mini-croques with slowly cooked ham

• Mix bell peppers with 1 tbsp. olive oil, add salt and pepper and cook in oven preheated to 425°F (220°C) until they are thoroughly roasted (almost black). Transfer to plastic bag and set aside for two minutes. Peel blackened skin and cut bell pepper in strips. Season with minced rosemary and set aside.

• Spread 1 tbsp. olive oil on oven sheet, thoroughly coat bread slices with olive oil and cook in oven at 400°F (205°C) for four or five minutes, turning at mid-time. Remove from oven and let cool down on sheet. Mix butter and mustard and brush on croutons.

• Top croutons with ham, roasted bell pepper strips and cheese. Cook in oven until cheese is melted for about five minutes. Garnish each croque with onion confit and a rosemary spring romarin.

Onion Confit

• Preheat olive oil in frying pan over high heat, add onion and cook while stirring until onion starts to brown.

• Add honey and vinegar and season with salt and pepper. Cook over low heat until onion is caramelized.