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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
- 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
- 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.
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