Ratatouille Bruschetta

Ratatouille Bruschetta

Today, I am illustrating a use for home-made Ratatouille that is a something of an Italian-Provencal fusion. Quite simply, it is little more than the delicious Provencal relish piled atop Italian Bruschetta.

Usually, Bruschetta is drizzled with olive oil (and it can be delicious with nothing more than this other than ‘scrubbing’ the grilled bread with a piece of raw garlic). Here, though, after grilling my slices of Baguette style bread in a ridged grill pan, I spread them with butter and it allowed it to melt before adding the Ratatouille. This made for a lovely snack and would also be a terrific Antipasto as part of a larger meal…

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