This post may contain affiliate links.
Sweet, grassy squash is sautéed with olive oil, lemon and rosemary, then arranged atop a garlic-rubbed, ricotta-slathered slice of baguette. These handheld treats have the most satisfying contrast in both flavor and texture. The crisp, toasted bread against the tender rounds of zucchini and squash. The cool, creamy ricotta against the sharp bite of garlic and soaring brightness of lemon. So. Yum.
Summer Squash Crostini is a simple yet elegant way to use up the bounty of beautiful squash available at the markets right now. Serve these bites as an appetizer at a backyard bash, or pair with a chilled summer soup for a light dinner. Continue reading for the recipe.
Summer Squash Crostini
Ingredients
- 1 1/2 teaspoons olive oil, plus more for brushing
- Heaping 1/2 pound summer squash, thinly sliced
- 1 teaspoon minced fresh rosemary
- Zest of 1 small lemon, grated
- Kosher salt
- Freshly ground black pepper
- 8 slices of baguette, sliced on the bias
- 1 - 2 cloves of garlic, peeled
- 1/2 cup ricotta cheese
- Flaky sea salt
Instructions
- Preheat broiler to high.
- Warm olive oil in a large, nonstick skillet over medium-high heat. Add the sliced squash, toss in the olive oil, and cook for 1 minute. Carefully add 1 tablespoon water, cover, and cook until the squash is tender (about 3 minutes). Stir the squash a few times to keep it from burning. Add rosemary, lemon zest, a pinch of salt and several turns of black pepper, stirring to combine. Season to taste with additional salt and pepper, then take the skillet off the heat.
- Lightly brush the top of each baguette slice with olive oil, then toast under the broiler until golden. While the bread is still hot, rub the surface with garlic (one of my favorite smells). Spread the ricotta evenly over each of the baguette slices. Top with slices of sautéed squash. Finish with a sprinkling of flaky sea salt and a little more black pepper.
Related recipes and articles:
Fried Summer Squash Tacos with Charred Corn Salsa
Ingredient Spotlight: Summer Squash
4
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Averie @ Averie Cooks says
They look so healthy and like the best possible way to use up some of summer’s bounty. That multiples 🙂
Brandon Matzek says
Thanks Averie!
nusrat2010 says
Lovely, light meal idea.
Two thumbs up recipe 🙂
Brandon Matzek says
Thank you! Yeah, you could pair this with a small salad for lunch or dinner.
James says
yummyyyy!!! I would love to try this since I’m a veggie lover, thanks for giving me another simple and unique veggie idea.
Brandon Matzek says
You’re welcome! Glad you like the recipe 🙂
Kiran @ KiranTarun.com says
Yummy!! I love that you used summer squash on the crostini. Delicious summery bites 🙂
Brandon Matzek says
It is a tasty summer treat. Thanks!
alex says
Great post, keep up with the hard work, you
Brandon Matzek says
Thank you Alex!