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Summer Squash Bruschetta

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  • Summer Squash Bruschetta

    From the June/July 2008 Taste of the South mag.

    Summer Squash Bruschetta

    Yield: 1-1/2 dozen
    Prep: 20 min
    chill: 2 hrs

    1 cup seeded, chopped tomato (approx 2 med tomatoes)
    1/2 cup finely chopped yellow squash
    1/2 cup finely chopped zucchini squash
    2 tbsp chopped fresh bail
    2 tbsp extra-virgin olive oil
    1 tbsp fresh lemon juice
    1 tbsp balsamic vinegar
    2 tsp minced garlic
    1/4 tsp salt
    1/4 tsp ground black pepper
    18 toasted French-bread rounds
    Garnish: freshly ground black pepper, freshly grated Parmesan cheese.

    In a medium bow, combine tomato, squashes, basil, olive oil, lemon juice, balsamic vinegar, garlic, salt and pepper. cover and refrigerate for 2 hrs.
    Spoon approx 1 tbsp tomato mixture on to p of each toasted french-bread round.
    Garnish with freshly ground black pepper and Parmesan cheese, if desired.

  • #2
    Never, never met a squash I didn't love. TY for posting this, it is going into my must try file, for when my squash start producing.