Croute Savoyarde (Ham, Cheese and Mushroom Melt)

• 1 baguette
• 1 garlic clove, finely chopped
• 2 tablespoons olive oil, for brushing
• 3 tablespoons white wine
• 5 ounces morels
• 2 shallots, chopped
• 1 ounce butter
• 6 tablespoons heavy cream
• 3 12 ounces prosciutto, torn into pieces
• 6 ounces emmenthaler cheese, grated
• 5 ounces gruyere, grated
• 2 tablespoons kirsch

1. Cut the baguette into half longwise, spread with the garlic, drizzle with olive oil, and broil until crispy.
2. Lay the slices in a baking dish and splash half of the white wine over them.
3. Set the oven to 400F 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 prosciutto 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.
7. Bake for seven to eight minutes or until golden brown.
8. Serve with a green salad.

baguette, garlic, olive oil, white wine, morels, shallots, butter, heavy cream, emmenthaler cheese, gruyere

Taken from www.food.com/recipe/croute-savoyarde-ham-cheese-and-mushroom-melt-237934 (may not work)