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croûte savoyarde (ham, cheese and mushroom melt)

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

yield 6 to 8
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For croûte savoyarde (ham, cheese and mushroom melt)

  • 1
    french or italian baguette
  • 1 lg
    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

How To Make croûte savoyarde (ham, cheese and mushroom melt)

  • 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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