Provencal Tartine, Ratatouille with Herbs de Provence, Goat cheese and Grilled Levain
Your guests will be transported to the South of France with this healthy and delicious plant-forward dish: Provençal Tartine with Ratatouille and Goat Cheese. A drizzle of ripe fruity olive oil to finish this dish enhances the flavors of the vegetables. This dish is really the essence of summer! Find the recipe and printable recipe PDF below!
Yield: 8 portions
Method
For the Ratatouille: Heat the oil in a large heavy sauté pan. Add the herbs de Provence and heat for 10 seconds before adding the onions, garlic, eggplant, and peppers. Stir continuously over high heat so pieces cook evenly for about 4 minutes.
Once the onions are translucent, add the tomatoes, tomato paste, thyme, bay leaf, salt, and pepper; stir to blend. Cook over medium heat for 5 minutes. Add the squash and cook for 5 more minutes. Remove the bay leaf and thyme sprigs.
Set aside to cool slightly.
Heat a grill to medium high heat.
Drizzle the bread with olive oil, salt and pepper and grill on both sides until nice char marks are achieved about 1-2 minutes per side, making sure the bread is still soft in the middle.
Remove from grill and rub garlic on one side of the bread.
To Assemble: Serve ratatouille on top of the grilled bread and serve with crumbled goat cheese and basil.
Ingredients
Ratatouille
½ cup extra virgin olive oil
1 tsp. herbs de Provence
2 cups onion, thinly sliced
2 Tbsp. garlic, finely chopped
2 cups eggplant, unpeeled, ½-inch cubes
1 cup green bell pepper, ½-inch dice
1 cup red bell pepper, ½-inch dice
2 cups zucchini, ½-inch dice
2 cups plum tomatoes, cored, large dice
1 Tbsp. tomato paste
4 ea. thyme sprigs
1 ea. bay leaf
Salt to taste
Ground black pepper to taste
8 ea. crusty levain bread, ½-inch slice
¼ cup extra virgin olive oil
2 ea. garlic clove, peeled
1 cup Boucheron goat cheese, crumbled
¼ cup basil, thinly sliced
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
