Bruschetta with mushrooms & crisp ham

Heat 2 tsp oil in a large ovenproof frying pan over medium heat. Cook ham, in 2 batches, for 30 seconds each side or until crisp. Transfer ham to a plate and reserve the pan.

Preheat a chargrill pan over high heat. Combine remaining 3 1/2 tbs oil with garlic in a bowl. Brush both sides of bread with the oil mixture, then chargrill, in 2 batches, for 2 minutes each side or until golden and charred.

While the last batch of bread is cooking, add butter and remaining oil mixture to the reserved pan and place over medium heat. Add mushrooms, cap-side down, and cook, spooning butter mixture over mushrooms, for 5 minutes. Turn mushrooms over and cook for a further 5 minutes or until tender. Add vincotto and parsley, and toss mushrooms to coat.

Cut each bruschetta in half and break each slice of ham into quarters. Top each toast with a piece of ham, a mushroom, some parsley from the pan, then another slice of ham. Drizzle pan juices over bruschetta to serve.