Trim and clean the mushrooms. Heat a large pan over a high heat and sauté the mushrooms in 3 tablespoons of light olive oil.
When the mushrooms are lightly brown, add the garlic and cook for a further minute. Remove from the heat and add the parsley.
Heat a grill pan (a heavy sauté pan or a barbecue would also work) over moderate heat.
Cut the chicory lengthwise into quarters, leaving the root intact. Toss with the remaining light olive oil and season.
Grill for about 3 minutes on each side, or until well marked and almost tender.Toast the slices of bread and rub with the cut clove of garlic.
Top each slice with the mushrooms and then two pieces of chicory. Add a slice of Parma ham.
Place on warm plates and drizzle each bruschetta with a tablespoon of balsamic vinegar and a little extra virgin olive oil.
Top with a little of the Parmigiano-Reggiano cheese and decorate with a sprig of parsley.
225g mushrooms (a mixture of wild mushrooms is good, but use whatever you have)
4 tablespoons light olive oil
1 teaspoon minced garlic
1 tablespoon chopped parsley
4 slices Parma ham
2 large heads chicory
Salt and freshly ground black pepper
4 large slices baguette, or country bread
1 garlic clove, cut in half
4 tablespoons balsamic vinegar
A few slivers of fresh Parmigiano-Reggiano cheese
4 sprigs parsley
Extra virgin olive oil