Summer Squash Tartines With Rosemary And Lemon
This recipe combines the delicate flavors of summer squash with the fresh herbs and zest of lemon, creating a light and satisfying dish. The sautéed squash is paired with ricotta cheese on crispy baguette slices, making it a perfect appetizer or light meal. Easy to make and bursting with flavor, this dish is sure to become a favorite in your kitchen.
— Constant Cookbook
Ingredients
- 1 tsp. olive oil
- 1 or 2 summer squash, about 8 oz. total, very thinly sliced
- Scant 1 tsp. minced fresh rosemary
- Grated zest of 1 lemon
- Sea salt and freshly ground pepper, to taste
- 4 long pieces of baguette, sliced diagonally
- Olive oil and garlic for the bread
- 1/2 cup ricotta cheese
Instructions
- In a nonstick fry pan over medium-high heat, warm the olive oil. Add the squash, sauté for 1 minute or so to warm, then add a splash of water and cover. Cook over medium-high heat until the squash is soft, about 3 minutes. Remove the lid, add the rosemary and lemon zest, toss it with the squash, and then season with salt and pepper.
- Lightly brush the cut surface of the baguette pieces with olive oil, then toast until golden and crisp. While the bread is hot, rub the cut surfaces with the garlic. Spread the baguette pieces with the ricotta, then overlap the squash on top. Season with a bit more pepper and serve. Serves 4.
- Adapted from <i>Vegetable Literacy,</i> by Deborah Madison (Ten Speed Press, 2013).
Yield
Serves 4.
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