Summer Squash Crostini {with ricotta & lemon}

by Lauren

squashcrostini

Patty pan squash might be the cutest little vegetables known to man. They are such a pretty shape and are so tiny! I regret not taking a photo before I chopped them up for this recipe but Google it and you’ll have to agree with me.

While I used patty pan squash for this recipe, you can just as easily use yellow squash and zucchini if patty pans aren’t available to you.

These crostini are so unexpected and flavorful. The creamy ricotta with the sweet balsamic is a flawless combination.

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We celebrated a few birthdays this past weekend and I was in charge of appetizers. I debated doing just the traditional bruschetta but at the last minute, I was inspired by a dish I had at a cocktail party the night before.

They were tray passing squash on crostini and after one bite I knew that this was what I had to do with the squash in my refrigerator. The venue used goat cheese (which is also good on these) but I felt it over powered the squash a little bit.

Instead, I added fresh herbs and lemon zest while downplaying the cheese.

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They took just 25-30 minutes to whip up and the birthday guests all seemed to enjoy!

Now…what to do with all the left over ricotta…

Summer Squash Crostini

Ingredients

1/2 lb. summer squash, diced

1 1/2 teaspoons olive oil

2 cloves garlic, minced

1/2 French baguette, sliced on a diagonal

zest of 1 lemon

1/2 cup ricotta cheese

2 teaspoons fresh rosemary, chopped

1/4 cup balsamic vinegar

Salt and pepper

Directions

Toss diced squash with olive oil, salt, pepper, and garlic. Roast at 400 degrees for 15 minutes, until cooked through but still firm. Let cool.

Drizzle baguette slices with just a touch of olive oil and toast in the over for 6-8 minutes or until lightly crisped.

Meanwhile, simmer balsamic vinegar in a small pan and reduce by half.

Gently toss squash with lemon zest and rosemary. Spread each baguette slice with ricotta cheese and top with squash mixture. Drizzle with balsamic vinegar reduction.

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From the Little Yellow Kitchen,

Lauren

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2 Comments to “Summer Squash Crostini {with ricotta & lemon}”

  1. This is absolutely stunning! Seriously perfect for a summer garden party :)

  2. Lauren

    Thanks Sues!! It was tasty :)