Croute Savoyarde Food

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

Time 30m

Number Of Ingredients 12

Ingredients

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

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

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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