Grilled Ratatouille with Crostini and Goats Cheese
1 white onion, peeled and halved lengthwise through the root
2 lemons, halved, seeds removed
1 yellow pepper, halved lengthwise, stem and seeds removed
1 red bell pepper, halved lengthwise, stem and seeds removed
2 courgettes, sliced lengthwise 1/2-inch thick
2 medium eggplant, sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 to 3 large garlic cloves, peeled
6 Tsp olive oil
¼ cup chopped fresh basil
2 tsp fresh thyme leaves, more for garnish
½ tsp salt
Black pepper, to taste
150g soft, fresh goat cheese
3 Tsp cream
20g chopped almonds
5 Basil leaves, chopped
3 Tsp honey
Heat the grill. Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. Grill lemon halves until lightly caramelized, 3 to 5 minutes total. Grill onion until it is heavily charred, about 7 to 15 minutes total. Grill peppers, zucchini and eggplant until charred and very soft, about 3 to 8 minutes per side total. Transfer to a cutting board.
Grill bread until lightly charred and toasted, about 1 minute per side. Halve one or two of the garlic cloves and rub cut sides on the grilled bread. Mince remaining garlic clove and set aside.
Chop vegetables into bite-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, salt and some black pepper to taste.
Mix the goats cheese with the cream, basil, pine nuts and honey until smooth.
To serve, spread the goats cheese onto the bread, top with the vegetable mix and sprinkle thyme leaves, pepper and some flaky salt over the top.