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 goat cheese.
Course Appetizers u0026amp; Tapas
Cuisine Mediterranean
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 2dozen
Calories 300kcal
Ingredients
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
Instructions
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.