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

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.