Summer Squash Tartines

Our zucchini is finally coming on and loving all this heat. We thought we’d share another recipe from Deborah Madison’s book Vegetable Literacy.

Summer Squash Tartines with Lemon & Rosemary

It’s amazing what you can do with just one squash and less than five minutes. Choose the best, creamiest ricotta for these bites. Marjoram, dill, and basil are other good herb choices. 

• 1 tsp olive oil
• 1 or 2 summer squash, very thinly sliced
• Scant teaspoon minced fresh rosemary
• Grand zest of 1 lemon
• Sea salt and freshly ground pepper
• 4 long pieces of baguette, sliced diagonally
• Olive oil and garlic for the bread
• 1/2 cup ricotta cheese

Heat the oil in a nonstick skillet over medium-high heat. 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.

Oh and in case you didn’t know, tartine is a  French open-faced sandwich topped with spreadable ingredients.