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Toasted Sourdough Sesame Pangrattato:
Preheat the oven to 375°F.
On a rimmed baking sheet, toss together the broccoli, kale, olive oil, salt, and black pepper. If desired, sprinkle the red pepper flakes over the broccoli. Roast for 20 to 25 minutes, tossing halfway through cooking, until the broccoli is lightly charred and the kale is crisp.
Meanwhile, make the pangrattato. Line a baking sheet with parchment paper. Lay out the prosciutto slices and place in the oven with the broccoli. Roast for 8 to 10 minutes, or until crisp. Remove and let cool for 5 minutes then transfer to a food processor. Pulse until fine crumbs form. Add the bread and pulse just until the bread is coarsely chopped, leaving some larger chunks.
In a large skillet, melt the butter over medium heat. Cook until the butter is lightly browned and smells toasted, about 2 minutes. Add the bread crumb mixture and stir in the sesame seeds. Toast for about 5 minutes, until the bread crumbs are golden. If they seem as though they need more butter, add another 2 tablespoons. Season with salt. Remove the pangrattato from the skillet.
When the broccoli is ready, remove it from the oven and sprinkle with the lemon zest and juice. Serve topped with the pangrattato and shaved Manchego.