Ratatouille Ricotta Tartine

Frustratingly, I have not been very inspired by food or cooking lately - call it a winter slump?  But this morning, while I was waiting at the Dr. office, I found this amazing recipe idea in Good Housekeeping of all places, and I was instantly re-inspired to cook!  The magazine called it Lasagna Toast, but I think you'll agree when you try my adaptation that Ratatouille Ricotta Tartine is a much better name.  I was drooling so much over the idea while waiting that I decided that I HAD to make it for lunch today.  Good thinking, as I was definitely rewarded by its pure deliciousness.  Les Tartines - definitely worth exploring a bit further - both sweet and savory! 

 

Ratatouille Ricotta Tartine

Serves 4

4 slices of multigrain boule, toasted

1 medium zucchini, diced into 1/4 inch cubes

4 ripe plum tomatoes, diced

1 clove garlic, minced

1 tablespoon olive oil

1/4 cup fresh basil

1c part-skim ricotta

1/4 cup grated pecorino romano

4 oz fresh mozerella

salt and pepper

For the ratatouille, saute zucchini on medium-low heat with garlic for about 8-10 minutes, then add diced tomatoes and cook for another 5 minutes.  Meanwhile, combine the ricotta, fresh basil, Pecorino Romano and salt/pepper (to taste).  Spread one-quarter of the ricotta cheese blend onto each slice of toast, and add a one-quarter of the ratatouille onto each slice.  Top each tartine with a slice of fresh mozzarella and broil for about 5 minutes until the cheese is melted. Garnish with freshly ground pepper, fresh basil and a drizzle of extra-virgin olive oil.