Name: Bruschetta with mushrooms & crisp ham
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 80ml (1/3 cup) extra virgin olive oil; 8 slices serrano ham (see note) or prosciutto; 2 cloves garlic, crushed; 8 slices ciabatta or other rustic-style bread; 80g butter, chopped; 16 Swiss brown mushrooms, stalks trimmed to 1cm; 40.00 ml balsamic vinegar; 62.50 ml flat-leaf parsley leaves, torn

Bruschetta with mushrooms & crisp ham

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Celebrate harvest season with this abundant Autumn dish.

Ingredients:

8 slices serrano ham (see note) or prosciutto
2 cloves garlic, crushed
8 slices ciabatta or other rustic-style bread
80g butter, chopped
16 Swiss brown mushrooms, stalks trimmed to 1cm
40.00 ml balsamic vinegar
62.50 ml flat-leaf parsley leaves, torn

Instructions:

In a large ovenproof frying pan over medium heat, heat 2 teaspoons oil. Cook ham in 2 batches for 30 seconds on each side until crisp. Transfer the ham to a plate and set aside the pan.
Heat a chargrill pan over high heat. Mix 3 1/2 tablespoons of oil with garlic in a bowl. Brush both sides of bread with the garlic oil, then cook on the pan in 2 batches for 2 minutes on each side until golden and charred.
As the bread bakes, heat butter and the leftover oil in the pan over medium heat. Place mushrooms cap side down and cook for 5 minutes, spooning the butter mixture over them. Flip the mushrooms and cook for another 5 minutes until tender. Finally, add vincotto and parsley, and toss the mushrooms until well coated.
Halve the bruschetta and quarter the ham slices. Layer each toast with ham, a mushroom, some pan-fresh parsley, and another slice of ham. Finish by drizzling the pan juices over the bruschetta before serving.

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