Every time 5:30 pm. gets closer, I get my thoughts wrap around the “Appetizer”, what to serve to our guests, a little bite to entertain their rumbling appetite until they finish coking their dinner. I love to tie the appetizer around the main subject in class, and i also like to see what i can create for them. This past Thursday and Friday were a bit cold, snowing on Thursday and raining on Valentine’s day! I think is a bit of a call for a warm small dish!

Whether enjoyed as a show-stopping appetizer (though my picture is not the best this time) or maybe you would like a quick, light vegetarian main course, this dish brings the best of Rustic French Provençal tradition and Italian comfort food to your table. It’s rustic yet refined, perfect for entertaining or a cozy night in.

Ratatouille Meets Italian Burrata Cheese

Recipe by Chef Freyka Nunez del Prado

Serves 16

Ingredients:

• For the Ratatouille Base:
  • 2 tbsp olive oil
  • 1 medium carrot, small-diced
  • 1 zucchini, small-diced
  • 1 yellow squash, small-diced
  • 1 large red bell pepper, small-diced
  • 2 cloves fresh garlic, minced
  • 1 tbsp. dried oregano
  • 1 tbsp. dried basil
  • ½ tsp Aleppo pepper (adjust to taste)
  • 1 can (12 oz) V8 juice
  • Salt & black pepper, to taste
  • ¼ cup chopped fresh basil
  • ¼ cup chopped Italian parsley
• For the Toppings:
  • 2 balls burrata (or fresh mozzarella, torn into pieces)
  • ¼ cup pesto sauce
  • 2 tbsp balsamic glaze
  • 8 slices crusty bread (baguette, ciabatta, or sourdough)
  • 2 tbsp olive oil, for brushing bread

Directions:

1. Preheat the oven to 400°F. And slice the French baguette on a bias, set it aside.
2. In a large skillet over medium heat, heat the olive oil. Add the carrot and pinch of salt; cook until to slightly soften, and a bit bright in color.
3. Quickly, add the zucchini, yellow squash, and red bell pepper and sauté; stirring occasionally.
4. Stir in the fresh garlic, dried oregano, dried basil, and Aleppo pepper. Cook until fragrant.
5. Pour in the V8 juice, continue to cook over medium-high temperature, stirring occasionally, until the mixture thickens slightly.
6. Add the grated parmesan, and finish with fresh herbs, re-season with kosher salt and some freshly ground pepper..
7. Portion the ratatouille by spooning the warm ratatouille into small cast-iron skillets
8. Place a whole burrata ball on top of each serving.
9. Arrange the slices of bread around the ratatouille. Drizzle some olive oil over the bread.
10. Bake for 5-7 minutes.
11. After the oven, drizzle a generous amount of pesto over the burrata, then finish with balsamic glaze.
12. For an extra flavor boost, sprinkle with grated Parmesan or chili flakes.