Go Back Email Link
+ servings

Summer Ratatouille Tartines with Burrata and Honey-Balsamic Drizzle

Author - Serena Wolf
Yields: 4 tartines


  • ½ cup balsamic vinegar
  • 1 tablespoon honey
  • 4 tablespoons extra virgin olive oil divided
  • 1 medium zucchini diced
  • 1 mediums summer squash diced
  • 1 small red onion diced
  • 1 red bell pepper diced
  • ½ small eggplant diced
  • 12 ounces or 1½ dry pints cherry tomatoes, halved
  • 3 cloves garlic minced
  • ½-1 teaspoon crushed red pepper flakes depending on how much heat you like
  • Kosher salt
  • Coarse black pepper
  • ¼ cup thinly sliced basil
  • 4 slices whole wheat sourdough or bread of your choice
  • 8 ounces burrata cheese sliced (or torn with your hands)


  • 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 2 tablespoons 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 2 tablespoons 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 melty 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, stir in the thinly sliced basil, and cook for two more minutes. 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, 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.
  • To assemble the tartines: Divide the burrata among the four pieces of toast.Top each tar tine with ratatouille, and drizzle with honey balsamic reduction. Serve immediately.