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


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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

How to Make Croûte Savoyarde (Ham, Cheese and Mushroom Melt)


  • 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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