Croûte Savoyarde (Ham, Cheese and Mushroom Melt)

Croûte Savoyarde (ham, Cheese And Mushroom Melt) Recipe

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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.


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6 to 8
20 Min
10 Min


  • 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
  • 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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