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Ratatouille Crostini

Name: Ratatouille Crostini
Prep time: 50 min
Total time: 50 min
Yield: 8 servings, 2 crostini (40 g) each
Ingredients: 16 diagonally cut baguette slices (1/2 inch thick); 1/3 cup Kraft Sun-Dried Tomato & Oregano Dressing; 1 onion, chopped; 2 cloves garlic, minced; 2 cups cut-up eggplant (1/2-inch pieces); 1 cup cut-up zucchini (1/2-inch pieces); 1 small red pepper, cut into 1/2-inch pieces; 1 tomato, cut into 1/2-inch pieces; 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese; 2 Tbsp. chopped fresh basil leaves

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50 Min

Prep : 50 Min

Need a tasty appetizer recipe? Then be sure to try our Ratatouille Crostini recipe. It's chock full of vibrant fall vegetables.

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8 Servings

Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

16 diagonally cut baguette slices (1/2 inch thick)

1/3 cup Kraft Sun-Dried Tomato & Oregano Dressing

1 onion, chopped

2 cloves garlic, minced

2 cups cut-up eggplant (1/2-inch pieces)

1 cup cut-up zucchini (1/2-inch pieces)

1 small red pepper, cut into 1/2-inch pieces

1 tomato, cut into 1/2-inch pieces

2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese

2 Tbsp. chopped fresh basil leaves

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How do I make it ?

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Step 1

Heat oven to 400ºF.

Step 2

Place baguette slices in single layer on baking sheet. Bake 10 to 12 min. or until edges are golden brown, turning after 8 min. Cool.

Step 3

Meanwhile, heat dressing in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 5 min. Add eggplant, zucchini and peppers; cook 5 min., stirring occasionally. Stir in tomatoes; simmer on medium-low heat 15 min., stirring occasionally. Remove from heat; stir in cheese.

Step 4

Top toast slices with vegetable mixture, adding about 1 Tbsp. each. Sprinkle with basil.

Kraft Kitchen Tips!

Creamy Ratatouille Crostini

Prepare as directed, spreading 1-1/2 tsp. Philadelphia Herb & Garlic Cream Cheese Product onto each crostini before topping with vegetable mixture.

Note

You will need to use about 1/2 eggplant to get the 2 cups chopped eggplant needed to prepare this recipe.

Nutrition

Calories

150

Calories From Fat

% Daily Value

Fat 2.5 g

Saturated fat 0.5 g

3 %

Cholesterol 0 mg

Sodium 390 mg

16 %

Carbohydrate 28 g

Fibre 3 g

Sugars 5 g

Protein 5 g

Vitamin A

4 %

Vitamin C

35 %

Calcium

4 %

Iron

20 %

Servings

8 servings, 2 crostini (40 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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