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    Home / Recipes / Course / Appetizer / Summer Squash Crostini

    4 June 25, 2013 Appetizer

    Summer Squash Crostini

    Jump to Recipe

    Zucchini Crostini

    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.

    Zucchini and Rosemary

    Zucchini Crostini
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    Summer Squash Crostini

    Adapted from Vegetable Literacy.
    Servings 4 servings
    Author Brandon Matzek

    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

    1. Preheat broiler to high.
    2. 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.
    3. 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:

    Zucchini Tart

    Fried Summer Squash Tacos with Charred Corn Salsa

    Squash Blossom Soup

    Ingredient Spotlight: Summer Squash

    Zucchini Thyme Butter

    Summer Squash Pancakes

    4
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    Categories: Appetizer

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      June 25, 2013 at 6:02 pm

      They look so healthy and like the best possible way to use up some of summer’s bounty. That multiples 🙂

      Reply
      • Brandon Matzek says

        July 23, 2013 at 10:16 am

        Thanks Averie!

        Reply
    2. nusrat2010 says

      June 27, 2013 at 12:37 pm

      Lovely, light meal idea.
      Two thumbs up recipe 🙂

      Reply
      • Brandon Matzek says

        July 23, 2013 at 10:16 am

        Thank you! Yeah, you could pair this with a small salad for lunch or dinner.

        Reply
    3. James says

      June 28, 2013 at 3:39 am

      yummyyyy!!! I would love to try this since I’m a veggie lover, thanks for giving me another simple and unique veggie idea.

      Reply
      • Brandon Matzek says

        July 23, 2013 at 10:17 am

        You’re welcome! Glad you like the recipe 🙂

        Reply
    4. Kiran @ KiranTarun.com says

      July 3, 2013 at 6:43 am

      Yummy!! I love that you used summer squash on the crostini. Delicious summery bites 🙂

      Reply
      • Brandon Matzek says

        July 23, 2013 at 10:43 am

        It is a tasty summer treat. Thanks!

        Reply
    5. alex says

      July 6, 2013 at 11:16 pm

      Great post, keep up with the hard work, you

      Reply
      • Brandon Matzek says

        July 23, 2013 at 10:44 am

        Thank you Alex!

        Reply

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    Brandon and Federico

    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. Read More…


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