GRILLED SUMMER SQUASH TARTINES
In this tartine (aka: an open-faced sandwich), abundant summer squash takes center stage, with a zippy supporting cast of fresh red chiles and tangy mostarda. For the base, we like Taleggio or fontina cheese for the way they melt into nutty, fruity gooeyness, and grill-toasted country bread for a light foundation that won't bow under pressure.
Provided by Greg Lofts
Time 20m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat grill to medium-high for direct and indirect cooking. Lightly drizzle squashes and bread with oil; season squashes with salt and pepper. Grill squashes and bread over direct heat, flipping once, until bread is crisp and squashes are tender and charred in places, 2 to 3 minutes total for bread; 5 to 6 minutes total for squashes.
- Transfer to a platter or cutting board. Top bread evenly with cheese; return to grill over indirect heat. Cook, covered, just until cheese melts, about 2 minutes.
- Top cheese toasts with grilled squashes, mostarda, chile, and cilantro. Lightly drizzle with oil and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
