Use up plentiful end-of-summer produce for this fresh and simple appetizer. Make the topping ahead and spoon onto crusty bread when guests arrive.
Ingredients
- 1 ½ lbs yellow and green summer squash
- 5 tbsp olive oil, divided
- 1 large baguette
- ¼ cup prepared pesto
- 1 lemon
- 2 oz chunk Parmesan
Steps
- Set grill to medium-high. Slice the squash on an angle and add to a large bowl, along with 2 tbsp oil, salt, and pepper. Grill 2–3 min. per side, until tender and grill marks appear. Transfer to cutting board.
- Meanwhile, thinly slice the baguette and brush on one side with remaining 3 tbsp olive oil. Grill baguette slices 1–2 min. per side, until crispy.
- Finely chop the grilled squash and add to a medium bowl, along with the pesto. Grate zest from the lemon onto squash and squeeze 2 tbsp juice into bowl. Toss until well combined. Season with salt and pepper. Spoon onto grilled baguette slices. Shave the Parmesan on top.
Tags
- S7 2018
- Entertaining
Nutrition information
- Calories 169kcal 8%
- Fat 8.2g 13%
- Saturated fat 1.8g 9%
- Carbs 18.7g 6%
- Sodium 248mg 10%
- 2.7g sugar
- 1.3g fiber
- 5.7g protein
- 3mg cholesterol
Guiding Stars:
What is Guiding Stars?
Ratings and reviews