Ratatouille Crostini

50 8 servings, 2 crostini (40 g) each
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8 servings, 2 crostini (40 g) each

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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What You Need

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Make It

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  • Heat oven to 400ºF.
  • 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.
  • 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.
  • Top toast slices with vegetable mixture, adding about 1 Tbsp. each. Sprinkle with basil.

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.


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


  • 8 servings, 2 crostini (40 g) each

Nutritional Information

Serving Size 8 servings, 2 crostini (40 g) each
Calories 150
% Daily Value
Total fat 2.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 390mg
Carbohydrate 28g
Dietary fibre 3g
Sugars 5g
Protein 5g
Vitamin A 4 %DV
Vitamin C 35 %DV
Calcium 4 %DV
Iron 20 %DV

* 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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