INGREDIENTS:
- 1 small head of cauliflower
- 4 tablespoons Botticelli Baking Extra Virgin Olive Oil
- 8 oz mascarpone cheese
- 8 oz freshly shredded cheese (white cheddar, Gruyère, jack, etc)
- 4 oz thinly sliced prosciutto
- ¼ teaspoon ground nutmeg
- 4-6 slices crusty bread
- paprika
- freshly shredded Parmesan cheese
- fresh chives, minced
- flaky sea salt
- Botticelli Finishing Extra Virgin Olive Oil
- salt and pepper to taste
PREPARATION:
- Preheat the oven to 400°F.
- Discard most of the cauliflower stems, then cut the florets into 1/2-inch pieces. Place on a sheet pan and toss with baking extra virgin olive oil. Sprinkle with salt and pepper and cook for 25 to 30 minutes, tossing halfway through, until the florets are tender and lightly browned.
- Transfer the cauliflower to a large mixing bowl and add the mascarpone, shredded cheese, prosciutto and nutmeg. Stir until well combined. Season with salt and pepper.
- Lightly toast the bread slices and set the oven to broil.
- Place the toast on a parchment lined sheet pan and mound the cauliflower mixture evenly on each piece. Generously dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. Sprinkle with Parmesan, chives, and flaky sea salt. Drizzle with finishing extra virgin olive oil and enjoy!