FIG MASCARPONE RECIPES

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MOZZARELLA RECIPES - BBC GOOD FOOD



Mozzarella recipes - BBC Good Food image

This mild Italian cheese melts like a dream – perfect for pizza, pasta or vegetarian bakes. Try our top mozzarella recipes for your next dinner party

Provided by Good Food team

Number Of Ingredients 1

CAULIFLOWER TOASTS RECIPE | INA GARTEN - FOOD NETWORK



Cauliflower Toasts Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 13

1 small head cauliflower (2 pounds)
4 tablespoons good olive oil 
1/4 teaspoon crushed red pepper flakes 
Kosher salt and freshly ground black pepper 
12 ounces Italian mascarpone cheese, at room temperature 
6 ounces Gruyere cheese, grated 
4 ounces thinly sliced prosciutto, julienned 
1/4 teaspoon ground nutmeg 
6 large slices country-style bread 
Paprika 
Freshly grated Italian Parmesan cheese 
2 tablespoons minced fresh chives 
Flaked sea salt, such as Maldon 

Steps:

  • Preheat the oven to 400 degrees F.
  • Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
  • Set the oven to broil and arrange a rack 6 inches below the heat.
  • Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  • Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

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