Romanesco Cauliflower on bread
Ferme aux pleines saveurs
|Cauliflower Romanesco||2 heads|
|Country bread||4 large slices|
|Big Paris mushrooms||8|
|Comté (cheese)||200 grams|
Steam Romanesco for 7 minutes. Cut into florets. Cut the raw mushrooms in slices. Grate the Comté with a grater. Arrange the Romanesco cauliflower florets cut in half on the bread. Add the mushrooms and the Comté. Drizzle with honey and finish with the ham. Put in the oven at 170°C (338°F) for 5 minutes. Serve hot or cold. Serve this bread with a mixed salad, like a vinegary mesclun, and some cherry tomatoes.