Summer Ratatouille Tartines with Burrata and Balsamic Drizzle

Let’s start with the balsamic honey drizzle. Place the balsamic vinegar and honey in a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and cook for about 10-12 minutes until it has reduced by half and become nice and syrupy. Set aside until ready to use.

In a large saucepan, heat half of the olive oil over medium-high heat. When hot, add the diced zucchini, squash, red onion and bell pepper. Cook for about 7 minutes until the vegetables are just tender.

Meanwhile, heat the remaining half of the olive oil in a small pan over medium-high heat. When hot, add the eggplant and cook for about 5 minutes until tender. (We’re cooking the eggplant separately because it needs a little extra oil and TLC so that it ends up nice and tender instead of spongy and gross, okay?)

Add the cooked eggplant, halved cherry tomatoes, and minced garlic to the vegetable mixture. Stir in the crushed red pepper and a good pinch of salt and coarse black pepper, and cook for two minutes. Reduce the heat to low, cover, and cook for 10 minutes, stirring once or twice. Remove the cover, and stir in the thinly sliced basil. Taste and season with extra salt and pepper if necessary.

Now it’s time to toast your bread. You can pop it in the toaster if you like, but I like to grill mine. If you’d like to follow my lead, just heat a lightly oiled grill or grill pan over medium-high heat. When hot, add the bread and grill for 1-2 minutes on each side until those glorious grill marks appear.

Let’s assemble the tartines! Divide the burrata among the pieces of toast. Top with ratatouille and a little extra basil. Drizzle each tartine with some honey balsamic reduction and serve immediately.