This may be the most wonderfully colorful dish I’ve ever made. The process is kind of lengthy but not at all difficult and well worth the effort. Truly, I think if veggie crops and time permitted, I would make this every night. And for those end of summer barbecues, ratatouille tartine is definitely a way to show up the ‘chips and dip’ stereotype. I warn you, though, if this is your chosen party dish you better double-batch. All those hearty flavors with the creaminess of mozzarella and sweet zing of honey balsamic will likely make you potluck-famous. See full recipe details below.
INGREDIENTS
- ½ cup balsamic vinegar
- 1 tablespoon honey
- 4 tablespoons extra virgin olive oil, divided
- 1 medium zucchini, diced
- 1 mediums summer squash, diced
- 1 small red onion, diced
- 1 red bell pepper, diced
- ½ small eggplant, diced
- 12 ounces (1½ dry pints) cherry tomatoes, halved (I used heirloom cherry tomatoes because they were so pretty, but you do you.)
- 3 cloves garlic, minced
- ½-1 teaspoon crushed red pepper flakes (depending on how much heat you like)
- Kosher salt
- Coarse black pepper
- ¼ cup thinly sliced basil, plus extra for serving
- 4 slices whole wheat sourdough (or bread of your choice)
- 8 ounces burrata cheese, sliced (or torn with your hands)
DIRECTIONS
- Place the balsamic vinegar and honey in a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and cook for about 10-12 minutes until it has reduced by half and become nice and syrupy. Set aside until ready to use.
- In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. When hot, add the diced zucchini, squash, red onion and bell pepper. Cook for about 7 minutes until the vegetables are just tender.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small pan over medium-high heat. When hot, add the eggplant and cook for about 5 minutes until tender. Add the cooked eggplant, halved cherry tomatoes, and minced garlic to the vegetable mixture. Stir in the crushed red pepper and a good pinch of salt and coarse black pepper, and cook for two minutes. Reduce the heat to low, cover, and simmer gently for 10 minutes, stirring once or twice.
- Remove the cover, and stir in the thinly sliced basil. Taste and season with extra salt and pepper if necessary.
- Toast bread on the grill or in a toaster oven until golden brown.
- Divide the burrata among the four pieces of toast. Top with ratatouille. Drizzle each tartine with some honey-balsamic reduction.
