Croute Savoyarde

Name: Croute Savoyarde
Ingredients: 1 baguette; 1 garlic clove, finely chopped; 2 tablespoons olive oil, for brushing; 3 tablespoons white wine; 150 g morels; 2 shallots, chopped; 30 g butter; 100 ml double cream; 100 g parma ham, torn into pieces; 150 g emmenthaler cheese, grated; 150 g gruyere, grated; 2 tablespoons kirsch

12 ingredients

6 steps

Ingredients

1 baguette
1 garlic clove, finely chopped
2 tablespoons olive oil, for brushing
3 tablespoons white wine
150 g morels
2 shallots, chopped
30 g butter
100 ml double cream
100 g parma ham, torn into pieces
150 g emmenthaler cheese, grated
150 g gruyere, grated
2 tablespoons kirsch

Directions

1

Cut the baguette into long slices, spread with the garlic, drizzle with olive oil, and grill until crispy.
2

Lay the slices in a baking dish and splash half of the white wine over them.
3

Set the oven to 200C/gas 6. Melt the butter in a frying pan and gently fry the mushrooms, shallots and garlic.
4

Add the remaining white wine and the cream, and heat the mixture through.
5

Spread the Parma ham over the top of the bread and then spoon over the creamy mushrooms.
6

Scatter with the grated cheese and then sprinkle the kirsch over the top. Bake for seven to eight minutes or until golden brown. Serve with a green salad.