Toasts with ratatouille and tapenade

A simple, colorful and sunny idea! These open-faced sandwiches are perfect for a quick lunch or a light dinner, with typical Mediterranean products.

🛒 Ingredients

- Ratatouille cooked Provençal style — Cassegrain

- Black tapenade with a hint of oregano — Puget

- Gluten-free country bread — Gerblé

- Olive oil — Puget

- Herbs of Provence — Ducros

- Fine salt — Noirmoutier Island

- Black pepper — Ducros

👩🍳 Preparation

- Preheat your oven to 180°C.

- Arrange the Gerblé bread slices on a baking sheet and drizzle with Puget olive oil . Bake for 5 to 7 minutes to make them slightly crispy.

- Spread each slice with Puget tapenade , then add a generous spoonful of Cassegrain ratatouille .

- Sprinkle with Ducros herbs de Provence , season with salt and pepper and return to the oven for 5 minutes to allow the flavors to blend.
Serve hot or warm with a green salad.

💡 Tip

For a more indulgent version, add some Menguy's green olives or grated cheese before baking!