Croute savoyarde

For a temptingly easy cheesy feast, try Mike Robinson's glorious bake of garlicky croutons, Parma ham, creamy mushrooms and soft melting cheese
By Mike Robinson
Croute savoyarde
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 baguettes
  • 1 clove garlic, finely chopped
  • 2 tbsp olive oil, for brushing
  • 3 tbsp white wine
  • 150 g morel mushrooms
  • 2 shallots, chopped
  • 30 g butter
  • 100 ml double cream
  • 100 g Parma ham, torn into pieces
  • 150 g emmental cheese, grated
  • 150 g gruy√®re cheese, grated
  • 2 tbsp 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 200?C/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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