Mediterranean Ratatouille Bruschetta, of fresh tomatoes, eggplant, peppers and other summer’s bounty ingredients, served over rustic bread slices.
Mediterranean Ratatouille Bruschetta
While Ratatouille may be a delicious way to cook down your overgrown summer’s bounty, not everyone finds a pot of over-cooked vegetables very appealing, unless intentionally preparing a French stew.
So, why not try a new twist on a classic side dish from the South of France as well as various other Mediterranean cuisines!
Once a large batch of Ratatouille is prepared, it can be served for a variety of different occasions.
A perfect way to serve this classic Mediterranean recipe might be:
- Cocktail time – Throughout the Mediterranean regions, cocktail time is never served without appetizers prepared in different ways.
- Luncheons – Try filling a hollowed out roasted squash, filled with ratatouille, a sprinkle of parmesan cheese across the top, for a perfect ‘do ahead’ luncheon menu.
- Tapas – Tapas, in short, is another word for appetizers throughout Mediterranean regions, something all walks of life serve and are called by different names.
- Butler served – One of the easiest appetizers to ‘butler serve’ at any 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.
While a store bought baguette works great for this, there’s nothing like a homemade loaf of crusty bread for a variety of toppings, maybe even better than pizza!
Often, tomatoes, eggplant, peppers, olives, even marinated artichokes bought from the grocery store, 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 or grilled fruits, which is also a lovely way to enjoy a variety of fruit season harvests.
Origins Of Ratatouille
No, it isn’t a rat from the Disney movie, 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.
Starting first with a large heavy pot, ratatouille is a rustic, French countryside dish made from fresh produce harvested at the end of summer.
When you grow lots of tomatoes, zucchini and eggplant during the summer months, you often end up with more than you can eat come harvest time.
Ratatouille is the resolve for such an overgrown garden. The veggies are simmered, like a stew with many of the herbs found in 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, as a pizza or freeze small batches for the winter months and enjoy your summer garden all over again.
In short, ratatouille is simply a standard of good food!
How To Make My Ratatouille Recipe In 3-Steps
- Bruschetta – Baguettes can be store bought, but so much nicer if you make them. Try an 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 several tablespoons of oil, preferably good quality extra-virgin olive oil, fresh herbs or perhaps your homemade blend of herbs de provence, and a little white wine or a splash of sherry vinegar.
- A dollop of the ratatouille on top of the prepared bread slices, 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.
Ingredients Needed
- Eggplant, medium to large
- Fennel bulb, small
- Shallots or small yellow onions
- Cooked artichoke, they kind you would buy already marinated from the grocery store.
- Carrots, just a few small carrots to add a sweet earthy flavor.
- Garlic
- Cherry tomatoes or tomato berries
- Olives
- Olive oil
- Lemon juice and zest
- Salt and pepper
- Fresh herbs for garnish, thyme, fennel fronds, dill or rosemary.
Equipment Needed
- Large saute pan with a lid, Le Creuset being my absolute favorite.
- Cutting board
- Chopping knife for the vegetables and a serrated knife for the baguette.
- Wooden spoon – which is more gentle when stirring the cooking vegetables, so as not to mash them.
- Small slotted spoon – used to place ratatouille on top of the bread slices, allowing liquids to drain off so as not to make the bread soggy.
- Garlic press – just makes the job of finely mincing garlic easier.
- Citrus press – helps to extract the juices and oils.
- Measuring cup and measuring spoons.
- Baking sheet pan for debittering the sliced eggplant.
- Basting brush – for applying the olive oil to the slices of bread before toasting off in the oven. I prefer a natural material basting brush, as the silicone brushed are too sloppy for small appetizer work.
- Parchment paper – is used to line the baking sheet pan when arranging the ratatouille.
- Small zip baggie or pastry bag with a tip for applying a decorative small amount of softened chevre or mascarpone on top before serving.
- Stovetop or burner to cook the ratatouille and the oven to toast the bread slices.
Mediterranean Ratatouille Bruschetta
Equipment
- Large saute pan with lid
- Cookie sheet
- Basting brush
Ingredients
- 1 Eggplant, medium 1-inch pieces
- 1 Fennel bulb, small finely chopped
- Fennel fronds or dill for garnish
- 2 Shallots or yellow onion finely chopped
- 1 cup Marinated artichoke optional
- 2 Carrots finely chopped
- 1/2 cup Red bell peppers 1/4 inch pieces
- 3 Garlic cloves crushed
- 1 cup Cherry tomatoes quartered
- 1/4 cup Olives finely chopped
- 1/2 cup Extra-virgin olive oil
- 2 tsp Lemon zest
- 1 tbsp Lemon juice
- 1/2 tsp Fresh Thyme extra for garnish
- Salt and black pepper to taste
- Red pepper flakes to taste
- 6 oz Chevre or mascarpone softened
- 1 tbsp Milk
- 2 Baguettes
Instructions
- Prep-time – Spread the cubed eggplant on a single layer sheet pan, sprinkle salt generously, toss and allow to sit out for 30 minutes while chopping other ingredients. Squeeze out excess water (bitter liquid), from the eggplant and transfer to a plate with paper towels.
- In a large sauté pan, add the tablespoons of the olive oil and chopped shallots or yellow onions. As soon as they begin to look transparent, about 2-3 minutes, add the eggplant, fennel, thyme, salt, pepper and pepper flakes to taste. Gently stir with a wooden spoon. Cook on medium/low heat, covered until they begin to soften.
- Uncover and add garlic, carrots, peppers and lemon juice. Simmer a minute or two until carrots begin to soften but still remain firm.
- Turn off the stove, add tomatoes, artichokes, olives, lemon zest, and toss all ingredients to incorporate. Taste once again for salt and pepper. Allow it to 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 or mascarpone with milk until creamy.
- Place mixture in a zip baggie (or pastry bag fitted with a tip). Zip it tight. Cut a small diagonal hole at one of the bottom points. Transfer the soft cream into the piping bag. This can sit out room temperature while you assemble the Ratatouille Bruschetta.
- To assemble, with a small slotted spoon, place a little dollop of vegetable mixture on top of each toasted bread slice.
- Take the prepared cheese baggie and give a small squeeze of softened cheese to kiss the top of each Bruschetta. Finally, place one-two thyme leaves, or fennel fronds right in the center of the cheese, followed by a small drizzle of olive oil.
Video
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.