Cauliflower Mascarpone Prosciutto Toast (Print)

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.

# Expert Advice:

01 -
  • Easy to prep ahead for entertaining
  • Vegetarian adaptable by skipping prosciutto
  • All you need is one big sheet pan and a mixing bowl
  • The combination of creamy and crispy is irresistible
02 -
  • Excellent source of protein and calcium thanks to gruyere and mascarpone
  • Customizable toppings let everyone have their favorite
  • Leftovers keep surprisingly well in the fridge for a day or two
03 -
  • Always roast the cauliflower in a single layer to maximize caramelization
  • Freshly grate both the gruyere and parmesan for the best melty texture
  • Broil with the oven light on so you can see the cheese bubble and avoid burning
  • Let the toasts rest a minute before serving so nobody gets burned by piping hot cheese

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