Summer Squash Tartines with Ricotta, Rosemary and Lemon
Perfect for using up the ever-abundant summer squash and zucchini, these tartines are creamy and delicious.
Yield: Serves 4
  • 1 tsp olive oil
  • 8 oz summer squash, very thinly sliced
  • 1 tsp minced fresh rosemary
  • grated zest of 1 lemon
  • sea salt and freshly ground black pepper
  • 1 long baguette, cut into 4 pieces
  • olive oil and garlic for the bread
  • 1 cup ricotta cheese
  1. Heat the olive oil in a nonstick skillet over medium-high heat. Add the squash and saute for 1 minute or so just to heat it through. add a splash of water and cover it. Cook over medium-high heat until the squash is soft, about 3 minutes. Remove the lid and stir in the rosemary and lemon zest, tossing to mix. Season to taste with salt and pepper. Remove from heat.
  2. Cut the baguette quarters in half, lengthwise. Lightly brush the cut surface of the baguette pieces with olive oil. Toast until golden and crisp. Rub the cut surfaces of the bread with the garlic while it is still hot. Spread the ricotta evenly over the baguette pieces and then layer the squash on top. Season with a pinch of more black pepper.
adapted from Vegetable Literacy
Nutrition Information
Serving size: 2 tartines
Recipe by Joanne Eats Well With Others at