Summer Squash Carpaccio

Summer Squash Carpaccio

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Say hello to your new favorite summer recipe!  This squash carpaccio on fresh grilled ciabatta bread with herb ricotta is the ultimate summertime appetizer (or even vegetarian meal!).  It is so simple and easy to make, you can even set it up as a do it yourself station, have pieces of grilled bread out, a bowl of the spread and a platter with thinly sliced summer veggies, doesn’t get more seasonal than that!  The flavors blend so pleasantly, and the simplicity lets the fresh summer squash and herbs shine!  It is also a great last minute dish for that 4th of July party you’re heading to in a few hours! You’re welcome 🙂

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Ricotta Spread:

16 oz. ricotta cheese

1 tablespoon thinly sliced chives

the leaves from 5 stems of thyme

1/2 teaspoon salt

sprinkle of pepper

1 tablespoon olive oil

Combine all ingredients in a mixing bowl and set aside.

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Squash carpaccio:

1 green squash, thinly sliced (I used a mandolin)

1 golden squash, thinly sliced

2 tablespoons olive oil

sprinkle of red pepper flakes

1/2 teaspoon salt

1/4 teaspoon granulated garlic

handful of fresh basil, thinly sliced

Mix all ingredients in a bowl and set aside.

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Grilled Bread:

1 loaf of fresh ciabatta bread, sliced into individual pieces or cut down the middle into larger sections

Olive oil

salt and pepper

Preheat grill to high. Brush olive oil onto bread and season with salt and pepper.  Placing oil side down onto clean grill, press down and let sit for 30 seconds to a minute, or until there are golden grill marks.  Take of heat and assemble.  Spread ricotta mixture, layer squash and sprinkle with more red pepper and herbs if desired, enjoy!

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