Croûte Savoyarde (ham, Cheese And Mushroom Melt) Recipe

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Croûte Savoyarde (Ham, Cheese and Mushroom Melt)

Vickie Parks


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.

☆☆☆☆☆ 0 votes
6 to 8
20 Min
10 Min


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
shallots, chopped
2 Tbsp
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


1Preheat oven to 400°F (200°C). Cut the baguette into long slices.
2Mix 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.
3Melt 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.
4Arrange the ham pieces over the top of each baguette slice, then spoon the creamy mushroom mixture on top.
5Sprinkle the emmental and gruyere cheese on top, then sprinkle the kirsch over the top of each baguette slice.
6Place baking sheet in oven and bake for 7 to 8 minutes or until golden brown.

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