Summer Ratatouille Tartines with Burrata and Honey-Balsamic Drizzle
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Ingredients
4 servings
- 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 or 1½ dry pints cherry tomatoes, halved
- 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
- 4 slices whole wheat sourdough (or bread of your choice)
- 8 ounces burrata cheese (sliced (or torn with your hands)
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Preparation
Step 1
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.
Step 2
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.
Step 3
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. (We’re cooking the eggplant separately because it needs a little extra oil and TLC so that it ends up melty and tender instead of spongy and gross, okay?)
Step 4
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 cook for 10 minutes, stirring once or twice.
Step 5
Remove the cover, stir in the thinly sliced basil, and cook for two more minutes. Taste and season with extra salt and pepper if necessary.
Step 6
Now it’s time to toast your bread. You can pop it in the toaster if you like, but I like to grill mine. If you’d like to follow my lead, heat a lightly oiled grill or grill pan over medium-high heat. When hot, add the bread and grill for 1-2 minutes on each side until those glorious grill marks appear.
Step 7
To assemble the tartines: Divide the burrata among the four pieces of toast.Top each tar tine with ratatouille, and drizzle with honey balsamic reduction. Serve immediately.
Step 8
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