Ingredients
2 slices of Jackson’s brown bloomer
350g mixed mushrooms
4 slices prosciutto
4 tbsp crème fraîche
Fresh parsley leaves
1 crushed garlic clove
1 tsp butter
Dash of olive oil
Method
- Heat a large frying pan with the olive oil and fry the prosciutto until golden brown and crisp (roughly 2 mins on each side)
- Meanwhile, toast your slices of brown bloomer
- Cut your cooked prosciutto into smaller pieces and set aside on some kitchen paper
- Next, add the butter to the pan and throw in the mushrooms (cook for 2mins)
- Add in the garlic and creme fraiche and cook for a further 4-5 mins
- Pile up your toast slices with the mushrooms and prosciutto and top with a sprinkle of parsley.