Why It’s on the Menu
A slow-roasted, almost jammy vegetable spread on crisp toast with tangy goat cheese: it's the first bite of the night, and it's bright enough to open the table without filling anyone up. The ratatouille is based on America’s Test Kitchen’s recipe. Serve it with the sparkling and white wines from all over France. The full plan is in the Wine Night post.
The Recipe: Ratatouille Toasts
Serves 8 as an appetizer (about 20 toasts) · 45 minutes hands-on, about 2½ hours total, plus an optional overnight rest
You’ll need:
Ratatouille
1 pound plum tomatoes
¼ cup extra-virgin olive oil
½ red bell pepper, stemmed, seeded, and cut into 1-inch pieces
½ yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
6 cloves garlic, peeled and smashed
¾ pound eggplant, cut into 1-inch pieces
1 teaspoon herbes de Provence
Pinch of red pepper flakes
1 bay leaf
1 medium zucchini, quartered and cut into ½-inch pieces
2 tablespoons sherry vinegar
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, minced
Kosher salt and black pepper
Toasts
1 baguette
Extra-virgin olive oil, for brushing
1 (8-ounce) log goat cheese, at room temperature
Fresh basil leaves, for topping
Do this:
The day before (if time permits)
Bring a large pot of water to a boil. While the water heats, cut a small X in the skin on the bottom of each tomato. When the water is boiling, prepare an ice bath in a large bowl.
Place the tomatoes in the boiling water until the skin starts to pull away around the X, 1 to 2 minutes. Using a slotted spoon or strainer, transfer the tomatoes to the ice bath.
When cool, pull off the tomato skins (they should be falling off at this point) and discard them. Core and roughly chop the tomatoes.
Preheat the oven to 400°F. Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, bell peppers, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring occasionally, until the onion and peppers begin to soften, about 10 minutes.
Add the herbes de Provence, red pepper flakes, and bay leaf, and cook for 1 minute. Add the eggplant, tomatoes, and another ½ teaspoon of salt. Stir to combine, then transfer the pot to the oven and bake, uncovered, for 45 minutes.
Remove the pot from the oven and mash with a potato masher (or a spoon) until the eggplant pieces are broken down. Add the zucchini, cover, and return the pot to the oven for another 20 to 25 minutes, until the zucchini is fully cooked. Discard the bay leaf.
Let the ratatouille cool, then cover and refrigerate overnight so the flavors can meld together. (This step can be skipped if you are short on time.)
The day of
Bring the ratatouille to room temperature. Pulse it in a food processor until everything is finely chopped. It should spoon like a spread, not a puree.
Heat the oven to 400°F. Slice the baguette into ¾-inch rounds, brush both sides with olive oil, and spread them in a single layer on a large baking sheet.
Bake about 5 minutes per side, until golden. Let cool to room temperature.
Stir the basil, parsley, and sherry vinegar into the ratatouille, and season with salt and pepper to taste.
Spread each toast with a thin layer of goat cheese, about 1 rounded teaspoon.
Top with about 1 rounded tablespoon of ratatouille and a piece of basil leaf.
Printable recipe card below.
Notes
Make ahead: Make the ratatouille up to a day ahead and the toasts up to 2 days ahead (store them airtight at room temperature). Assemble just before guests arrive so the toasts stay crisp.
Goat cheese: Warming it slightly in the microwave makes it easier to spread.
Yield: The toast count is kept light on purpose, so guests don’t fill up before the rest of the Wine Night menu. You’ll have plenty of ratatouille left over. If you’re serving these on their own or before a lighter dinner, pick up a second baguette and another log of goat cheese and make about 40 toasts. Otherwise, serve it over pasta the next day or set the extra aside before stirring in the herbs and vinegar, and freeze it.
Variation: Skip the food processor and serve it chunky as a side dish or over polenta (serves 4).
Host the night. Pour the world.