Summer Squash & Ricotta Bruschetta

Early-summer in a bite, this bruschetta makes a great appetizer or fantastic side.

2 medium summer squash (zucchini, yellow or patty pan are all fine)

Olive oil, for drizzling

8 slices of your favorite toasting bread (ciabatta, sourdough or french bread are great)

4 mint sprigs, leaves only

14 oz ricotta cheese

Salt & pepper

Slice the squash into 1/4” slices. If the squash is large, feel free to cut slices into more manageable pieces.

Place squash slices into a bowl with a glug of olive oil and a healthy pinch of salt and pepper. Toss to coat.

Heat a large pan until hot, add the squash slices in a single layer (this will require multiple batches). Cook until golden on both sides. Transfer to a plate and set aside.

Toast the bread, either in a toaster or by brushing a little olive oil on each side and toasting in the pan you used for the squash. Toast until golden on both sides.

Chop the mint leaves and place in a bowl with the ricotta. Add a pinch of salt and pepper. Mix well, and adjust seasonings to taste.

Spread the toast with the ricotta mixture, then top with the squash. Serve immediately.