This recipe is real tricky because it tastes so sinfully good you just can’t stop taking bites here and there while making them. At least I couldn’t. Makes it hazardous to your new Christmas outfit.

I’ve tried out new snack and appetizer recipes that I plan to serve on Christmas, and this is one of them. One of the better ones. I combined 3 different recipes for it.

What are they? These are crunchy pieces of French bread topped with ham and lightly sautéed mushrooms that I briefly simmered in some sort of parsley pesto and white wine.

If that’s not enough for you, we finish them off with mozzarella and put them back in the oven until it melts.

Maybe some day you’ll be able to forgive me for the serious amount of calories I put into them!

Ingredients:

1 medium-sized French bread
9 oz mushrooms
12 thin, small slices  of deli ham
handful flat-leaf parsley
1 small garlic clove
2 tbsp dry white wine
3 tbsp olive oil + extra for brushing
2 tbsp grated Parmesan
12 small pieces of mozzarella
salt & pepper

Directions:

Slice the French bread into 12 slices.

Lightly brush or spray it with olive oil and bake it in a preheated oven at 350F (175C) for 20 to 25 minutes, until golden brown.

Combine the parsley, garlic and grated Parmesan in your food processor bowl.

Pour in 1 1/2 tbsp oil in your food processor and blitz.

Clean the mushrooms. Remove the stems and slice them up. Slice the mozzarella as well.

Heat 1 1/2 tbsp oil and lightly sauté the mushrooms until they lose their whiteness.

Add the parsley oil and cook for another minute or two before adding the wine.

Season with a good pinch of salt and pepper. Let the mushrooms simmer for a little while until the liquid has mostly vaporized.

Take the still warm bread out of the oven. Top it with the ham, mushrooms and some mozzarella.

Pop them back in the oven for a few minutes until the mozzarella has melted. That’s all, folks.

Garnish with some finely minced parsley. How simple is that? They taste like a million bucks!