Summer Squash Tartine Recipe

Creamy ricotta cheese will have you coming back for more of this Summer Squash Tartine recipe.

| August 2013

Summer Squash Tartine

After garnishing with marjoram, dill and basil, this Summer Squash Tartine recipe is sure to excite taste buds.

Photo By Christopher Hirsheimer and Melissa Hamilton

In her latest cookbook, Vegetable Literacy (Ten Speed Press, 2013), vegetarian cooking expert Deborah Madison reveals the surprising relationships between vegetables, edible flowers and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. The following tartine recipe comes from chapter 9, “The Cucurbit Family: The Sensual Squashes, Melons and Gourds.”

You can purchase this book from the Mother Earth Living store: Vegetable Literacy.

Summer Squash Tartine Recipe

It’s amazing what you can do with just one squash and less than five minutes. Choose the best, creamiest ricotta for these bites. Marjoram, dill, and basil are other good herb choices.

• 1 teaspoon olive oil
• 1 or 2 summer squash (about 8 ounces in all), very thinly sliced
• Scant 1 teaspoon minced fresh rosemary
• Grated zest of 1 lemon
• Sea salt and freshly ground pepper
• 4 long pieces of baguette, sliced diagonally
• Olive oil and garlic for the bread
• 1/2 cup ricotta cheese

1. Heat the oil in a nonstick skillet over medium-high heat. 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.

2. 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

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