Summer Squash Tartine
Source: Frances Wilson, Culinary Instructor
This recipe was demonstrated for CUESA’s Market to Table program on June 6, 2015.
Makes approximately 12 tartines
1 pound assorted summer squash
1 cup, loosely packed, mixed herbs such as parsley basil, thyme, or dill
½ teaspoon lemon zest
6 ounces sheep or cow’s milk ricotta
Salt and pepper
1 baguette or other rustic bread
¼ cup shelled pistachios or walnuts
Olive oil (use your favorite flavored oil)
Anise hyssop or chive blossoms for garnish
Preheat the oven to 375°F.
To prepare the tartine: Slice the squash thinly with a mandolin and place in a colander along with 1 teaspoon of the salt. Toss and allow to drain for 15 minutes. While the squash drains, chop the herbs finely. Mix two thirds of the herbs and the lemon zest with the cheese. Season with salt and pepper and set aside. Slice the baguette into long slices on the diagonal. Bake in the oven on a wire rack for 3 to 4 minutes, or until just starting to brown. Remove from the oven and set aside. Chop the pistachios and mix with the olive oil. Season with salt and pepper and set aside.
To assemble the tartine: Spread some ricotta cheese on each toasted baguette slice. Pat the squash slices dry and arrange on top of the cheese, overlapping them. Return to the oven and bake for 5 minutes or so. Remove from the oven and brush or drizzle with some olive oil. Sprinkle with the remaining herbs and the pistachio mixture. Sprinkle with the blossoms and serve.