CROûTE SAVOYARDE (HAM, CHEESE AND MUSHROOM MELT)

Croûte Savoyarde (Ham, Cheese and Mushroom Melt) image

Provided by Vickie Parks

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.