Steam Romanesco for 10 to 15 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 bread.
Add the mushrooms and the Comté. Drizzle with honey and finish with the ham.
Put in the oven at 170 ° C for 5 minutes. Serve cold or hot.
Serve this bread with a mixed salad, mesclun type much vinegar, and some cherry tomatoes.
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