Two finished squash bruschettas on a wood table.

Summer Squash Bruschetta

Name: Summer Squash Bruschetta
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Vegetables
Ingredients: 1 Med Zucchini, sliced lengthwise; 1 Med Yellow Squash, sliced lengthwise; 1 pint Grape Tomatoes, sliced into rings; 1 Sm Red Onion, diced small; 1 12 in. Baguette, sliced ½ in. thick; 1 c Extra Virgin Olive Oil

Created by Stuart & Company

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 10 - 20 minutes

Ingredients:

1 Med Zucchini, sliced lengthwise
1 Med Yellow Squash, sliced lengthwise
1 pint Grape Tomatoes, sliced into rings
1 Sm Red Onion, diced small
1 12 in. Baguette, sliced ½ in. thick
1 c Extra Virgin Olive Oil

Directions:

Heat grill to medium-high.
Brush the slices of zucchini and squash with oil and season with salt & pepper.
Dip each slice of baguette about halfway into the remaining olive oil, then place on a plate oil side up.
Place a Mr. Bar-B-Q Dual Sided Non-Stick Grill Topper on the grill until it’s hot.
Lay slices of the zucchini and squash across the grill side. Cook for 2 minutes on each side and then set aside.
Place the slices of baguette oil side down on the flat side and toast until golden brown.
Once all the zucchini and squash have been grilled, lay the slices on a cutting board and cut into thin strips. Then put all the strips into a mixing bowl. Add the diced onion, a little olive oil and season again if necessary.
Place small mounds of the squash mixture on each of the crostinis and garnish with some of the tomato rings.