Mediterranean Ratatouille Bruschetta
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.
Servings 2 dozen
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.