Ratatouille Bruschetta

Here is another tasty way to enjoy ratatouille. These are quick and easy to make. They are best warm, but could also be served as finger food at a party.

Yield: 24 bruschetta slices

Ingredients:

• 1 eggplant, cut in small pieces
• 1 red bell pepper, de-seeded and cut in small pieces
• 1 medium zucchini, chopped in small pieces
• 1 large onion, chopped
• 1-2 cloves garlic
• 2 tomatoes, chopped
• Italian herbs
• salt and pepper
• oil to saute with
• 2 baguettes, sliced
• 1/4 cup fine olive oil
• balsamic vinegar to drizzle on top
• basil leaves as optional garnish

Directions:

1. Prepare all the vegetables, de-seeding and chopping etc.
2. Heat the oil in a large frying pan.
3. Begin cooking the bell pepper first, as it takes the longest time to soften.
4. Then add the zucchini and onion, saute until they begin to soften.
5. Add the garlic, herbs and tomato pieces.
6. Stir well and season to taste with salt and pepper.
7. Turn the heat down to keep the vegetables warm.
8. Meanwhile, slice the baguette and brush each side with fine olive oil.
9. Grill or toast the baguette slices.
10. Place a spoonful of ratatouille on each toasted baguette.
11. Drizzle a bit of balsamic vinegar on top, and garnish with a basil leaf.

Author: Chris Walker. This entry was posted on Wednesday, November 9th, 2011 at 10:45 pm. It is filed under Appetizers, Bell Pepper, Eggplant, Zucchini. You can follow any responses to this entry through the RSS 2.0 feed.

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