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
- Yield: 4 large or 8 small pieces 1x
- 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
- 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.
- 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.
- 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.
I like to use goat cheese in pasta bakes!
I NEED that amazing cheese stone!
Ahhhh, goat cheese – let me count the ways … stuffed in an avocado, swirled with pesto and slathered on multigrain crackers, on toasted bagels drizzled with honey, etc, etc. etc.!
Goat cheese is the best in sandwiches
I like to mix goat cheese with fresh herbs and caramelized onions and stuff it under the skin of a boneless chicken breast. Brush it with seasoned, melted butter and bake. Easy and delicious. But this recipe looks amazing, Kelly, and I can’t wait to give it a go.
Bruchetta with roasted garlic cloves, goat cheese, and capers!
I cut and remove seeds from fresh jalapenos stuff goat cheese in cavities. eat like fresh poppers without all the deep frying and breading. goat cheese will tame the heat out of even the hottest jalapenos. can also mix in ur favorite herbs such as cilantro dill or parsley for a nice twist.
I really love goat cheese, but my most favorite way to use it is sprinkling it on top of spicy marinara and baked. I love dunking homemade garlic bread strips into it. OhMy.
I love goat cheese in my salad.
I actually am coming around to goat cheese as well… I love it on avocado tacos the most! I, like you, can not get enough of butter, let’s slather it on everything and just bask in it’s glory!
I made these tarts last week for an appetizer.. They were phyllo dough tarts with some Goat Cheese in the bottom topped with a Watermelon & Basil type salsa… OMG. they were really good! But, I ate the leftover goat cheese on crackers the next night with the Hubs.
One of my favorite goat cheese snacks which always looks stunning, is goat cheese mixed with petals torn off of from chive blossom/flowers. Their purplish color always gets attention. Mix them into the goat cheese the spread on grilled baguette slices then sprinkle more little petals from a chive blossom/flower. Always a tasty eye opener at parties! I took a picture of it here! enjoy===========Jonathan Crane http://thejoncrane.tumblr.com/post/88169799193/chive-blossom-goat-cheese-and-grilled-leeks-with
I love it on fresh bread with either tomato and black pepper or Vermont maple srirracha’s Verde sauce on it. Mmm delish!
Loving goat cheese on my salads right now. But I am dying to try it on a phyllo tart like Jamee is talking about in her comment! Yum!
I love goat cheese and pesto on crackers for a quick snack
The best restaurant pizza I ever had in my life was made with goat cheese and then fresh greens at the end drizzled with balsamic and olive oil. I really had never had it prior. This tends to be my go to! Although it’s great mixed with fresh summer herbs as well for bruschetta. I moved to PC last year and happened to find your site looking for help with high altitude. So glad I did. Loving it! Thanks.
Love to use goat cheese on crusty bread with whatever seasonal toppings I can get my hands on.
For breakfast, on toast with jam!
I love Vermont Creamery’s products. One of my favorites is their maple butter.
I was scanning blog sites today and had all of the ingredients to make this bruschetta. It is on the grill now…along with some wild Sockeye salmon. A bottle of Pinot Noir is also gracing the table. Cheers to your great recipes!
Love goat cheese in a salad with beets…yum!!!
i love goat cheese on crostini and on grilled chicken and goat cheese paninis
Even my grandkids love goat cheese. I put Vermont Creamery goat cheese on pizza with spinach and black olives.
mmm mmm GOAT CHEESE!!!! weirdo that I am….I love chips n dip!!! I make a yummy dip with goat cheese and all fresh herbs smushing in some green olives with a tiny bit of the olive juice …herbs I use is fresh dill and fresh chives and fresh parsley..
Made this exactly as posted for company dinner. All gone – just delicious and made a huge impression.
I love goat cheese on crackers.