I was up in Napa a few weeks ago for a lovely wedding celebration and they served a delicious ratatouille crostini as one of the appetizers. I’ve been dreaming of it ever since.
Ratatouille anything is perfect for early Fall as our gardens are still spitting out squash, tomatoes and homegrown herbs… but we’re starting to think about more hearty winter meals.
I decided to try and recreate the Napa ratatouille crostini from last weekend and, luckily, I got no complaints from our great friends that joined us for a harvest Sunday brunch. I hope you enjoy as much as we did.
Napa Ratatouille CrostiniIngredients: 2 cloves garlic 6-8 fresh basil leaves 1 small yellow onion 1 small eggplant 1 ripe beefsteak tomato 1 small yellow squash 1 small zucchini 1 red bell pepper 1 baguette 10 ounces fresh goat cheese extra virgin olive oil 2 tablespoons tomato paste sea salt to taste
1. Over a high heat, BBQ yellow squash, red pepper & zucchini until “lightly charred” (about 8 minutes, turning every 2 minutes). Note: you can skip this step and go right to the skillet but I personally like the rich flavor the grill adds. If you skip this step you will, obviously need to adjust the cooking time for the vegetables in the skillet.
2. While the BBQ vegetables are cooling, mince the garlic, thinly dice the eggplant, onion, and tomato (just use the meat of the tomato, remove the seeds and juices).
3. Chop fresh basil into long thin strips, set aside.
4. Carefully remove the charred skin of the red pepper and thinly dice it along with the zucchini & yellow squash.
5. Heat 4 tablespoons olive oil in a large skillet on medium-high heat and add the diced onion. Stir frequently until onion is softened (about 4 minutes). Add garlic and stir frequently for about 1 minute. Add the eggplant, zucchini, yellow squash, & red bell pepper and stir frequently for 5 more minutes.
6. Add tomato paste, chopped tomato and 2 more tablespoons of olive oil; stir frequently until all the ingredients are well mixed.
7. Reduce heat to low and cook uncovered for 10 more minutes, or until thickened, stirring occasionally.
8. Season ratatouille topping with sea salt to taste & set aside.
9. Slice baguette into 1/2 inch thick pieces and brush with olive oil. Broil on a cookie sheet on the top rack of your oven until the bread turns golden brown. We all know broiling can be tricky so watch closely and pull out as soon as the bread starts to turn golden brown.
10. Spread a thin layer of goat cheese on each crostini and top with a big spoonful of the ratatouille. Garnish with basil.