Summer Ratatouille Bruschetta with Pecorino
Yankee Stadium, NYC
These simple bruschetta are topped with a colorful collection of summer vegetables. Kevin Harry served them at his Beard House dinner in August of 2011.
About 2 dozen bruscetta
- 4 garlic cloves, divided
- 1 large zucchini, diced
- 1 yellow squash, diced
- 1 Japanese eggplant, diced
- 1 red onion, diced
- 3 tablespoons extra virgin olive oil, plus more for crostini
- Salt and pepper to taste
- 1 yellow tomato, diced
- 1 red tomato, diced
- 1 lemon, zest removed with a zester or microplane and reserved
- 8 leaves fresh basil, chiffonade, plus more for garnish
- 1 French baguette, sliced 1/4-inch thick
- Balsamic vinegar for garnish
- 4 ounces Pecorino Romano, shaved with a vegetable peeler
Preheat the oven to 400ºF.
Mince 1 clove of garlic. Place it in a medium bowl along with the zucchini, yellow squash, eggplant, and onions. Add the olive oil and season with salt and pepper. Mix thoroughly. Pour the contents of the bowl onto a sheet pan and spread out with a spatula. Roast in the oven for 15 minutes, stirring the vegetables after the first 10 minutes to help them brown evenly. Remove from the oven and transfer to a clean bowl. Add the tomatoes to the hot vegetables and stir. Let the mixture cool to room temperature. Mix in the lemon zest and fresh basil. Season with salt, pepper, and lemon juice to taste.
In a large bowl combine the baguette slices with enough olive oil to coat each slice. Season with salt and pepper and toss. Arrange in a single layer on a sheet pan and bake until golden brown. Remove from the oven and transfer to a cooling rack. While the bread is still hot, lightly brush one side of each slice with the remaining garlic cloves.
To serve, place a heaping tablespoon of the vegetable mixture on each baguette slice. Lightly drizzle with balsamic vinegar and top with a few shavings of Pecorino Romano. Garnish with basil.