Close

100 Points | 2021 CASK 23 Cabernet Sauvignon

Join our Mailing List Search the website Close the Search
< Back to Notes
Recipes

Ratatouille Bruschetta

Ratatouille
Yield: 10 Servings
Total Time: 0 Minutes
Print Recipe

Ingredients

  • 1 to 2 Cups small/medium diced Zucchini
  • 1 Cup small/medium diced Onion
  • 2 Cup small/medium diced Eggplant (no skin)
  • 1 Cup small/medium diced Tomato (flesh only, no seeds/insides)
  • 2 TBL Roasted, Stemmed, Seeded, and chopped Shishito or Padron Peppers (1 pint)
  • 2 tsp Chopped Fresh Oregano
  • ½ Cup white wine
  • 1 small Rosemary Sprig
  • 1 Cup Olive Oil (in (2) ½ Cup portions)
  • Dry Ricotta (Impastata) if desired
  • 1 tsp Kosher Salt
  • 1 Cup small/medium diced Carrot
  • 2 cups small/medium diced Mushroom
  • 1 cup small/medium diced Fennel bulb
  • 1 TBL minced Garlic
  • ½ cup Tomato Paste or Passata
  • 1 ea Bay Leaf
  • 1 ea Rustic Batard/Bread sliced ½” thick
  • Squash Blossoms to garnish (optional)
  • 1 tsp Black Pepper

Preparation

For Bruschetta (Grilled Bread Slices):

  1. Fire up your BBQ or gas grill. Once hot take your sliced rustic bread and place over heat and grill to toasty and starting to charr on the edges. Repeat on the opposite side of bread. Once both sides are grill, removed from heat and place on a sheet tray to hold till plating. Drizzle lightly with olive oil and season lightly with salt and pepper.
  2. If your grill is still up a running, roast off the shishitos while still hot.

For Ratatouille:

  1. Prepare all your vegetables. Cut veggies in cubes somewhere between ¼” x ¼” x ¼” (small dice) and ½” x ½’ x ½” (medium dice). Stem, seed, and chop Peppers. Mince garlic.
  2. Place a large sauté pan or rondeau over medium/low heat. Once hot, add 1st ½ cup of olive oil along with diced fennel and onion. Sauté for 2-3 minutes until translucent.
  3. Next add bay leaf, rosemary, carrot, eggplant, mushroom, and garlic. Add 2nd ½ cup of olive oil (mushrooms & eggplant will absorb it all) and teaspoon S&P. Turn heat up to medium/high and sauté for another 5 minutes or so, until eggplant/mushrooms cook out.
  4. Deglaze with white wine. Add Zucchini and diced tomato. Allow to cook out for another 2-3 minutes. Remove bay leaf and rosemary sprig.
  5. Add tomato paste/passata. Cook out for another 3-4 minutes. Once mix tightens up and become fragrant, fold in oregano & roasted peppers. Remove from heat and allow to rest.

To Serve:

If desired, schmear ricotta onto grilled bread pieces. Add a healthy dollop of warm ratatouille on top of Bruschetta/Ricotta. Drizzle with olive oil and garnish with your choice of fresh herbs or torn squash blossoms. Platter and serve, Bon Appetit!

Chef Notes:

Used tomato paste if you want a drier, tighter ratatouille. If you prefer a “saucier” version use tomato passata. Feel free to use other herbs as well, such as basil or thyme. Ratatouille can also be used as a base for a pasta dish, or stuffing in chicken breast or white fish.