Apple Croûte à la Mont-Saint-Hilaire

Ingredients

• 4 slices D'Italiano Thick Slice 100% Whole Wheat Bread
• 4 slices cooked smoked ham (or capicola or prosciutto), cut into strips
• 1/4 cup (50 mL) butter
• 2 apples, peeled, cored and sliced
• 4 tbsp (60 mL) apple juice, white wine or cider
• 1/4 cup (50 mL) mushrooms, diced
• 1 green onion, finely chopped
• 2 eggs, whites and yolks separated
• 1/4 cup (50 mL) shredded cheese (Emmenthal, cheddar, Sbrinz or other)
• 1/4 tsp (1 mL) Espelette chilli or paprika

Instructions

Preparation version 1
1. Family version: Toast each slice of D'Italiano bread lightly, then place on a baking sheet.
2. Feast version: For each slice of bread, remove the crust, cut into a circle, then roll flat using a rolling pin. Line a buttered muffin pan with the slices, then put in the oven at 375°F (190°C) until lightly browned. Unmould and place on a baking sheet.
Preparation version 2
3. Place the ham on the 4 pieces of toasted bread.
4. In a skillet, melt half the butter and stir fry the apples for 2 to 3 minutes. Remove from heat, then layer on top of the ham and sprinkle with juice, wine or cider (about 1 tbsp (15 mL) for each slice).
5. In the same skillet, add the remaining butter and fry the mushrooms until golden brown. Add the green onion, stir and set aside.
6. In a mixing bowl, combine the egg yolks with the cheese, then add mushrooms and green onion.
7. Whip the egg whites until stiff peaks form, and stir into the cheese and mushroom mixture. Spread mixture on top of the ham and apples.
8. Bake in preheated oven at 400°F (200°C) for 10 to 12 minutes, until the tops are well browned. Remove from oven, sprinkle with Espelette chilli or paprika and serve with fresh apple slices.

Notes