Summer Squash Bruschetta with Goat Cheese

This recipe is everything.
It’s my latest and dare I say greatest accomplishment in the “no oven” recipe development. This Summer Squash Bruschetta with Goat Cheese is the epitome of summer noshing and my new favorite way to use summer squash. This could easily double as an appetizer or a light lunch or dinner. For reals, you guys, you MUST make this before summers end.

I really love what I do. Have I told you that lately? How lucky am I that I get paid to create recipes and share them all with you? And to boot, I work with some pretty amazing companies. You know, opposed to horrible ones. Which is such a silly thing for me to even say because I only work with awesome companies. Who has time for the not-so-cool ones? Not me. The perks of this whole blogging gig ain’t so bad, folks. When Vermont Creamery sends you a monthly shipment of butter and cheese all you can do is smile. Well, and hoard all the goodies and come up with new ways to eat it. Duh, you do that too! And don’t worry, I don’t hoard it all. Just most of it.

It’s no secret that I’ve have a long time love affair with butter. I talk about butter a lot on the blog. And with my father in-law actually. We share an affinity for the good stuff and we’ve talked about this butter or that butter a fair amount over the years. In fact, I like to joke that it’s my favorite condiment. I use it liberally enough that it’s an embarrassedly pretty accurate statement. I really do love good butter. But goat cheese? That’s a newer crush and if I’m being honest, it wasn’t love at first sight. It took me awhile to fall in love with goat cheese and it’s tangy earthiness.

Slowly but surely I’m coming around to it. I love it crumbled over a salad or sprinkled into a quiche just before baking and you must try this hot dip made with goat cheese and pesto- if this doesn’t convert a goat cheese nonbeliever than I don’t know what will. Expect maybe this bruschetta. Whipped goat cheese + lemon zest + fresh dill + fresh zucchini and summer squash marinated in olive oil and lemon juice. I’m telling you this bruschetta rocks. And it’s the epitome of all the good that comes from summer produce!

I can’t tell you how many recipes I’ve seen for zucchini bread and/or muffins the past few weeks. It’s the time of year when most gardeners find themselves swimming in summer squash. And as much as I love zucchini baked into something sweet- you must try this Chocolate Zucchini Cake I made last week- I still prefer to use summer squash in savory dishes. As pancakes or fritters topped with crème fraîche, stuffed with summer veggies or simply sautéed in…..you guessed it, butter! This raw zucchini bruschetta was a bit of a departure for me, not cooking it and all, but it turned out amazing. Who knew raw summer squash would be so tasty?

So enough gushing about goat cheese and raw zucchini. How about a giveaway??

Vermont Creamery + Farmhouse Pottery Giveaway

Vermont Creamery and Vermont based company, Farmhouse Pottery have teamed up to do an awesome giveaway today. This Cheese Stone from Farmhouse Pottery is drop dead gorgeous. It’s dishwasher safe, oven safe, dipped in lead free glaze and did I mention gorgeous? Vermont Creamery is giving you a sample of what they do best: cheese!!!

All you have to do is leave a comment below telling me your favorite way to use goat cheese. Giveaway runs now until midnight on Sunday, August 9th. Good luck and have a great week!!

Summer Squash and Goat Cheese Bruschetta

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• Yield: 4 large or 8 small pieces 1x

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Ingredients

• 1 small zucchini, thinly sliced
• 1 small summer squash, thinly sliced
• 2 tablespoons olive oil
• juice of 1/2 ripe lemon
• pinch salt and fresh ground black pepper
• 3 oz Vermont Creamery Plain Creamy Goat Cheese
• 1 tablespoon fresh dill
• zest of 1 lemon
• pinch ground black pepper
• 4 slices crusty baguette or french bread, toasted or grilled

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Instructions

1. Using a mandoline or sharp knife, slice the zucchini and yellow squash as thinly as possible. In a large bowl, combine sliced squash, olive oil, lemon juice, salt and pepper. Let it sit for 30 minutes or so until ready to serve.
2. To make the whipped goat cheese spread, combine creamy goat cheese, fresh dill, lemon zest and pepper in a food processor. Pulse until smooth and incorporated.
3. To serve bruschetta, lightly toast or grill bread. Spread the goat cheese on each slice of bread and top with zucchini and yellow squash. Top each bruschetta with extra fresh dill and a sprinkle of kosher salt and pepper if desired.