Summer Squash Crostini

We love when summer squash comes into season. We usually make summer squash crostini for a simple lunch, an appetizer for a party by the grill, or a light dinner with a salad. These are super easy to make and go well with a Rosé or Sauvignon Blanc.

The Taste Edit makes summer squash and cheese tartness int he summer time.

We usually use goat cheese, but we had delicious fresh cream cheese from Tomales Farmstead Creamery (c/o) that we used instead. We love using garlic olive oil like this. It’s delicious and makes it quick.

summer squash tartness with cheese

To make the toasts, we recommend using this or this to get a nice crisp crostini.

Summer Squash Crostini
  • 2 Summer squashes, sliced thin on a diagonal
  • 1 Baguette, sliced thin on a diagonal
  • Salt
  • Pepper
  • 1 Lemon, zested
  • Garlic olive oil
  • Cheese, goat, ricotta, or fresh cream cheese
  • 1 tsp Rosemary or thyme, chopped
  1. Warm a skillet to medium heat. Add about a 1 tsp of oil, squash, and a teaspoon of water until the squash is soft but not mushy. Add the herbs, zest, salt, and pepper and cook for a about 3 more minutes.
  2. Brush the bread with oil and toast until golden. Spread the cheese on each toast. Top the cheese with squash and serve.

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