Croute Savoyarde

Croute Savoyarde

Time: 20 mins


  • 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


  • 1 Cut the baguette into long slices, spread with the garlic, drizzle with olive oil, and grill until crispy.
  • 2 Lay the slices in a baking dish and splash half of the white wine over them.
  • 3 Set the oven to 200C/gas 6. Melt the butter in a frying pan and gently fry the mushrooms, shallots and garlic.
  • 4 Add the remaining white wine and the cream, and heat the mixture through.
  • 5 Spread the Parma ham over the top of the bread and then spoon over the creamy mushrooms.
  • 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.
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