Crisp toasts layered with roasted cauliflower, mascarpone, Gruyère, and prosciutto for a savory delight.
# Components:
→ Vegetables
01 - 1 small head cauliflower (approximately 2 pounds), stems mostly trimmed, cut into 1/2-inch florets
→ Oils and Seasonings
02 - 4 tablespoons olive oil
03 - 1/4 teaspoon crushed red pepper flakes
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste
06 - 1/4 teaspoon ground nutmeg
07 - Paprika, for dusting
08 - Flaked sea salt, such as Maldon, for garnish
→ Cheeses and Dairy
09 - 12 ounces Italian mascarpone cheese, at room temperature
10 - 6 ounces Gruyère cheese, grated
11 - Freshly grated Italian Parmesan cheese, for garnish
→ Meats
12 - 4 ounces prosciutto, thinly sliced and julienned
→ Breads
13 - 6 large slices country-style bread
→ Herbs
14 - 2 tablespoons fresh chives, minced
# Directions:
01 - Preheat oven to 400°F. Arrange the cauliflower florets on a sheet pan, drizzle with olive oil, sprinkle with crushed red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to coat, then spread in a single layer. Roast for 25 to 30 minutes, tossing several times until the florets are tender and golden brown. Allow to cool for 10 minutes.
02 - Transfer the roasted cauliflower to a large mixing bowl. Add mascarpone cheese and stir to coat the florets evenly. Fold in the grated Gruyère cheese, julienned prosciutto, ground nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until well combined.
03 - Set the oven to broil and position a rack 6 inches from the heat source. Toast the slices of bread in a toaster until lightly browned, then arrange them in a single layer on a foil-lined sheet pan.
04 - Spoon the cauliflower mixture evenly onto each toasted bread slice. Sprinkle with paprika. Broil for 2 to 4 minutes until the topping is golden brown and bubbling, watching closely to prevent burning.
05 - Remove the toasts from the oven, plate, and finish with freshly grated Parmesan, minced chives, and a pinch of flaked sea salt. Serve hot.
