Zutaten für Croute Savoyarde
- 1 baguette, sliced into 1-inch thick rounds
- Garlic Clove
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- Morels
- 1 shallot, finely chopped
- 2 tablespoons butter
- Double Cream
- 4 slices Parma ham, thinly sliced
- Emmenthaler Cheese
- Gruyere
- 1 tablespoon Kirsch (cherry brandy) - optional
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Zubereitung von Croute Savoyarde
- Preheat oven to 200°C (400°F / Gas Mark 6).
- Brush baguette slices with minced garlic and olive oil. Grill or broil until golden brown and crispy.
- Arrange the toasted baguette slices in a baking dish. Drizzle with half of the white wine.
- Melt butter in a frying pan over medium heat. Add shallots and sauté for 1 minute until softened.
- Add sliced mushrooms and cook until tender, about 5-7 minutes.
- Pour in the remaining white wine and cook for 1 minute, allowing the alcohol to evaporate slightly.
- Stir in the heavy cream and heat through. Season with salt and pepper to taste.
- Arrange Parma ham slices over the baguette in the baking dish.
- Spoon the creamy mushroom mixture evenly over the ham.
- Sprinkle generously with Gruyère cheese and drizzle with Kirsch (if using).
- Bake for 7-8 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve immediately with a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
9g
Fat
184g
Carbs
42g
