Ratatouille Bruschetta
Ratatouille Bruschetta

This Ratatouille Bruschetta is a very Mediterranean hybrid consisting of Italian Bruschetta topped with the famed Ratatouille of Provence in Southern France. It makes for a terrific and delicious appetizer or Antipasto selection and is dead easy to put together.

The Ratatouille I have used here uses my own Homemade Ratatouille Recipe. You can certainly follow this, or modify it to suit your own tastes, but, for last minute needs you can easily use a purchased product and save yourself a bit of work.

Beyond the Ratatouille itself, no formal recipe is really needed. Just take nice thick slices of a French Baguette (or even a thin Ciabatta loaf), cutting on the bias for very narrow loaves, and then grill them outdoors on the barbecue, or else in a ridged grill pan if working in your kitchen. You can toast them under the broiler, or in a toaster oven too, but the dark grill marks you get from actual grilling add a flavor you just don’t get with anything else.

Once the bread slices are grilled you can drizzle with a nice fruity Extra Virgin Olive Oil, or even spread a little butter over them, and then spoon a generous dollop of your Ratatouille of choice on top. If you wish to get especially fancy with your service, you could plate a couple of pieces for each diner and drizzle thin lines of thick Balsamic Vinegar attractively over them, with some Basil sprigs for garnish. Really, though, there is something about these little snacks that makes them best served to friends in family one at a time as they come hot from the grill.


Comments, questions or suggestions most welcome!