Ina Garten
The Veggie-Topped Toast Ina Garten Lives By For Busy Weeknights
Ina Garten has transformed toast into a weeknight meal that is easy to prepare, requires minimal prep work, and is loaded with both vegetables and cheese.
To make it, Garten combines roasted cauliflower, prosciutto, mascarpone, Gruyère, and Parmesan and seasons it with paprika, nutmeg, red pepper flakes, and chives.
This creamy and flavorful mixture is then piled on top of country-style white bread. To make it, chop your cauliflower into florets, toss with olive oil, and season to taste.
Then, roast the cauliflower at 400 degrees Fahrenheit for 25 to 30 minutes, tossing a few times so that the florets get little brown bits all over.
Instead of cauliflower, you can use broccoli, summer squash, Brussels sprouts, asparagus, cabbage, mushrooms, or any other tasty veggies you have on hand.
Cream cheese, crème fraîche, sour cream, Greek yogurt, ricotta, or even cottage cheese can be used in place of mascarpone. Just be sure to use the fat-free versions.
If you don’t have Gruyère, use other cheeses with big flavors that melt well like Swiss, gouda, fontina, cheddar, Parmesan, Pecorino Romano, Grana Padano, or nutritional yeast.
If you don’t have prosciutto, try any other cured meat such as ham, capicola, salami, or crispy bacon, to bring a savory punch to the mixture.

Pile the mixture on toasted bread of your choice and broil for a few minutes. Top it with chives for freshness and other herbs like tarragon, dill, parsley, or basil.