Summer Squash Tartines with Rosemary and Lemon
It’s amazing what you can do with just one squash and less than five minutes, says cookbook author Deborah Madison. 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, 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
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 Vegetable Literacy, by Deborah Madison (Ten Speed Press, 2013).