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

Directions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 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.