Crostone with roasted porchetta with herbs, ricotta cheese and cauliflower composition

Preparation time: 15 min


people 4


Preparation time: 15 min

people 4


For the bread

Grease the bread with extra virgin olive oil and toast in the oven for a few minutes.

For the cauliflower

Clean the cauliflower and obtain small florets.

Cook the florets in a pan with extra virgin olive oil, salt and pepper over high heat for 8 minutes, stirring often.

For the ricotta

Arrange the ricotta in a bowl adding salt, pepper, chives and a drizzle of extra virgin olive oil. Mix.

To finish

Spread the ricotta on the crouton, lay the porchetta slices and finish with the sautéed cauliflowers. 


  • 200g roast porchetta with herbs
  • 2 f slices of homemade bread
  • 200g cauliflower
  • 60g cow's milk ricotta
  • 60g chives
  • Salt
  • Pepper
  • Extra virgin olive oil