Mediterranean Ratatouille Bruschetta is summer’s harvest, tomatoes, eggplant and peppers, on a slice of olive oil crusty bread with cheese on top.
The veggies from your summer garden, simmered in Herbs de Provence and wine and served on an olive oil toasted slice of bread, topped with a favorite cheese.
Mediterranean Ratatouille Bruschetta
While Ratatouille may be a useful way to cook down your over-grown summer’s vegetable garden, not everyone finds a pot of over cooked vegetables very appealing.
So, why not try a new twist on an old dish? Tapas, or Appetizer Crostini with a dollop of Ratatouille, gently kissed with a smidge of goat cheese. Yum! These can be served:
- Cocktail time
- Tapas, along with a variety of other dishes (Tapas is also known as Mezze)
- Butler served appetizers at your next gathering or function
What Is Bruschetta?
Bruschetta, in the Italian regions of the Mediterranean, are simply a slice of crusty bread, brushed with olive oil and a dollop of whatever cooked garden fresh veggies are in season.
Often, tomatoes, eggplant, peppers, olives, even marinated artichokes are chopped into a kind of salad, and placed on top of a toasted slice of bread.
Sometimes, you will find a sweeter version of the classic bruschetta, made as a fig bruschetta, which is also a lovely way to enjoy fig season.
Absolutely a perfect meal in itself with a glass of wine.
What Is Ratatouille?
No, it isn’t a rat, all though I must admit the Ratatouille film is one of my favorites. Don’t tell anyone, but I use my grandchildren as an excuse to see it again and again.
Ratatouille is a rustic, French countryside dish. When you grow lots of tomatoes, zucchini and eggplant during the summer months, you often end up with more than you can eat.
Ratatouille is the resolve for such an overgrown garden. The veggies are simmered, like a stew with many of the Herbs de Provence; thyme, basil, marjoram, oregano and of course a little wine.
It condenses a large mass of veggies and serves beautifully with crusty bread, over pasta or freeze small batches for the winter months and enjoy your summer garden all over again.
Ratatouille In 3-Steps
- Bruschetta – Baguettes can be store bought, but so much nicer if you make them. Easy recipe in our recipe collection, Bread Slice, brush with olive oil, toast in the oven and they are ready for ratatouille on top.
- Ratatouille – Simmer the finely chopped ingredients in the flavors of Herbs de Provence, lots of olive oil and a little white wine.
- A dollop of the ratatouille on top of the prepared crostini, a dollop of goat cheese and a fresh herb garnish.
What Bread Makes A Good Bruschetta ?
Bruschetta is simply a long narrow crusty loaf of bread, sliced, and lightly toasted and layered with whatever you want on top. Homemade Bread is best for making bruschetta, though a store bought baguette will work too.
Cut ¼ inch slices. Place on a parchment lined cookie sheet, and brush (lightly) with olive oil.
Lightly toast the slices in a 400 degree oven just until you see a little golden color form in the center of each slice. This can be done in advance and stored in an airtight container.
- Fennel bulb
- Cooked artichoke
- Olive oil
- Lemon juice and zest
- Salt and pepper
- Fresh herbs for garnish
- Large saute pan
- Cutting board
- Chopping knife
- Cooking spoon
- Small slotted spoon
- Garlic press
- Citrus press
- Measuring cup
- Measuring spoons
- Baking sheet pan
- Basting brush
- Parchment paper
- Small zip baggie or pastry bag with a tip
- Stovetop or burner
Mediterranean Ratatouille Bruschetta
- Eggplant – 1 medium size, cut into 1/4 inch cubes.
- Fennel bulb – chopped into ¼ inch pieces, fronds saved for garnish
- Shallot – 2 segments, chopped into ¼ inch pieces
- Cooked Artichoke – 1 cup, chopped ½ inch pieces, frozen or jar
- Carrot – 2 thin carrots, cut into ¼ inch pieces
- Garlic – 3 cloves, crushed
- Tomatoes – 2 large, cut into ¼ inch pieces
- Olives – ¼ cup, cut into ¼ inch pieces
- Olive oil – 2 tbsp
- Lemon zest – 2 tsp
- Lemon juice – 1 tbsp
- Thyme – 1/2 tsp, finely chopped
- Salt/pepper – to taste
- Fresh herbs – for garnish, thyme, oregano or fennel fronds
- Thyme – several fresh branches for garnish
- Chevre – 6 oz. softened goat cheese
- Milk – 1 tbsp
- Baguettes or – 2 long loaves
- Olive oil – 1/3 cup
- In a large sauté pan, add oil and chopped shallots. As soon as shallots begin to look transparent add eggplant, fennel, thyme, salt and pepper to taste. Stir. Cook on medium/low heat, covered until they begin to soften.
- Uncover and add garlic, carrots, and lemon juice. Simmer a minute or two until carrots begin to soften but still remain firm.
- Turn off stove, add tomatoes, artichokes, olives, lemon zest, and toss all ingredients to incorporate. Taste once again for salt and pepper. Let cool completely.
- Preheat the oven to 400
- Slice the bread 1/4 inch slices. Arrange on a parchment paper lined baking sheet. Brush with olive oil and toast in the oven just until lightly golden. Keep an eye on them so they don’t burn. Remove and leave on the baking sheet.
- For the garnish, mix the goat cheese and milk until creamy.
- Place mixture in a zip baggie (or pastry bag fitted with a tip). Zip it tight. Cut a diagonal at one of the bottom points, a very small hole. About ¼ inch. This can sit out room temperature while you assemble the Ratatouille Crostini.
- To assemble, with a small slotted spoon (so as not to soggy the bread with liquid), place a little dollop of vegetable mixture on top of each crostini.
- Take the prepared cheese baggie and give a small squeeze of softened cheese to kiss the top of each crostini. Finally, place one-two tiny thyme leaves right in the center of the cheese.