Croute Savoyarde Food

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CROûTE SAVOYARDE (HAM, CHEESE AND MUSHROOM MELT)



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.

CROUTE SAVOYARDE



Croute Savoyarde image

Saw this on Great Food Live and thought it loked good. I then had a version in Switzerland which confirmed how fabulous it really is. Use this as a guide and make your own variation of it.

Provided by Panda Rose

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

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

Steps:

  • Cut the baguette into long slices, spread with the garlic, drizzle with olive oil, and grill until crispy.
  • Lay the slices in a baking dish and splash half of the white wine over them.
  • Set the oven to 200C/gas 6. Melt the butter in a frying pan and gently fry the mushrooms, shallots and garlic.
  • Add the remaining white wine and the cream, and heat the mixture through.
  • Spread the Parma ham over the top of the bread and then spoon over the creamy mushrooms.
  • 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.

Nutrition Facts : Calories 1384.5, Fat 75.8, SaturatedFat 37, Cholesterol 184.4, Sodium 1746.2, Carbohydrate 126.3, Fiber 7.6, Sugar 2.3, Protein 46.4

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