Summer Squash and Ricotta Tartines with Mixed Green Salad
Peak season summer squash is everywhere now, so we’re celebrating by making it the star of these tartines, essentially open-faced sandwiches stacked with all kinds of delicious toppings. Toasted baguettes are rubbed with garlic, then layered with creamy ricotta and thyme-roasted squash. We crush red grapes to release their juices and add a sweet note to a simple vinaigrette for the salad served alongside. A sprinkle of toasted pistachios adds just the right nutty, crunchy finish.
Total cook time
- 12 ounces summer squash
- 9 ounces red grapes
- 1/3 cup pistachios
- 1 lemon
- 4 demi-baguettes
- 1/8 ounce thyme
- 8 ounces ricotta cheese
- 8 ounces mixed lettuces
- 2 cloves garlic
- olive oil
- kosher salt
- black pepper
Preheat oven to 425°F. Rinse all produce. Quarter summer squash lengthwise, then cut crosswise into .5-inch pieces, discarding ends. Halve grapes. Roughly chop pistachios. Halve lemon. If baguettes arrived whole, slice open horizontally. Pick thyme leaves, discarding stems—this is a great task for a kitchen helper.
On a baking sheet, toss summer squash with half of thyme, 1 tablespoon olive oil, .5 teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until tender and lightly browned, about 12 minutes (see recipe tip). Transfer squash to a plate and wipe baking sheet clean for toasting baguettes.
While squash roasts, in a medium bowl, stir together ricotta, 2 tablespoons olive oil, 2 tablespoons water, .25 teaspoon salt, and pepper as desired. Set aside until Step 6.
Arrange baguettes cut-side up on .75 of baking sheet from squash. Drizzle over olive oil and season with salt and pepper as desired. Transfer to oven and toast 4 minutes. Then, add pistachios to remaining .25 of baking sheet and continue toasting 2 minutes more or until baguettes and pistachios are golden. Remove baking sheet from oven and set aside.
Place half of grapes in a large bowl and lightly crush with a fork to break down and release their juices. Add juice of 1 lemon, 3 tablespoons olive oil, .25 teaspoon salt, and pepper as desired, and whisk to fully combine (see recipe tip). Pat mixed lettuces dry with paper towel and add to bowl with dressing, waiting to toss until ready to serve.
Rub whole garlic cloves over cut sides of baguettes (see recipe tip) and spread over ricotta. Top with roasted summer squash, pistachios, and remaining grapes. Garnish with remaining thyme. Divide summer squash and ricotta tartines among plates and serve with mixed green salad. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.