CROûTE SAVOYARDE (HAM, CHEESE AND MUSHROOM MELT)

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Croûte Savoyarde (Ham, Cheese and Mushroom Melt) image

An open-faced sandwich with melted cheese on top. It's great served with a tossed green salad. It makes a lovely lunch or brunch dish.

Provided by Vickie Parks

Categories     Sandwiches

Time 30m

Number Of Ingredients 12

1 french or italian baguette
1 large garlic clove, finely chopped
2 Tbsp olive oil, for brushing
3 Tbsp white wine
2 oz morel mushrooms, coarsely chopped
2 shallots, chopped
2 Tbsp butter
1/2 c heavy cream
3-4 oz prosciutto, cut into bite-size pieces
4 oz grated emmental cheese (about 1/2 cup)
4 oz grated gruyere cheese (about 1/2 cup)
2 Tbsp kirsch cherry brandy

Steps:

  • 1. Preheat oven to 400°F (200°C). Cut the baguette into long slices.
  • 2. Mix the garlic and olive oil, and spread on one side of each baguette slice. Lay the baguette slices on a baking dish, drizzle the olive oil on top, then splash half of the wine over the slices.
  • 3. Melt the butter in a skillet, and sauté the mushrooms, shallots and garlic for 2 to 3 minutes or until the shallots are tender. Ad the cream and remaining white wine, and cook until heated through.
  • 4. Arrange the ham pieces over the top of each baguette slice, then spoon the creamy mushroom mixture on top.
  • 5. Sprinkle the emmental and gruyere cheese on top, then sprinkle the kirsch over the top of each baguette slice.
  • 6. Place baking sheet in oven and bake for 7 to 8 minutes or until golden brown.

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