Total Time
20mins
Prep 10 mins
Cook 10 mins

Saw this on Great Food Live and thought it loked good. I then had a version in Switzerland which confirmed how fabulous it really is. Use this as a guide and make your own variation of it.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

Spring PAC 2009: OUTSTANDING!! I served this with your Spinach pea soup - wow!! What a meal!

4 5

A delectable but very rich dish - I made this as posted with the exception of the parma ham - I used local smoked ham instead. I did not pre-grill the baguette, as I thought that it might be too crispy when they were oven baked later, I am glad I didn't, as my baguettes were crispy enough - EVEN with all the creamy mushrooms and cheese on top! We both loved this recipe but found it a tad on the rich side - so next time I will use creme fraiche I think and also cut back on the cheese a bit, even though we love cheese! We both loved the addition of the wine and kirsch - made for a very sophisticated taste, Made for PAC Autumn 2008 - thanks again Panda Rose! FT:-)