Croute Savoyarde - cooking recipe

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

Preparation

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