Ratatouille on Crostini

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Ratatouille on Crostini

A new way to serve up apples on late-night appetizer menus.

Serves: 24


	Ingredients 1/2 cup walnut oil 1/4 cup vegetable oil 2-1/2 diced cups celery 2 cups diced red onions 4 cups cored, peeled & diced Washington Granny Smith, Golden Delicious, Braeburn or Fuji apples 2 Tbsp minced garlic 4 cups diced zucchini 2 cups diced yellow squash 1-1/2 cups canned drained diced tomatoes 3/4 cups coarsely chopped walnuts 1 Tbsp salt 1-1/2 tsp pepper 1 tsp ground nutmeg 1 tsp turmeric 1/4 cup thinly sliced fresh basil leaves 48 (3") slices grilled or toasted bread rounds or slices

Method

Blend oils. In non-stick or heavy skillet, heat 1/4 cup blended oils. Add celery and red onions. Sauté over medium heat until soft and browned. Remove vegetables to bowl.

Heat 1/4 cup of blended oil in skillet; add apples. Sauté until apples are soft and golden; remove and add to bowl.

Heat first 1/4 cup oil in skillet. Add garlic, zucchini and yellow squash. Sauté until soft. Return vegetable-apple mixture to skillet. Stir tomatoes, walnuts, salt, pepper, nutmeg and turmeric.

Continue cooking over medium heat 5-10 minutes until mixture is thickened. Stir in basil and cook additional 1-2 minutes.

To serve, portion 2 Tbsp ratatouille on each grilled bread slice.

Yield: 1-1/2 qts or 24 (2 bread) appetizer servings.