Name: Summer Squash and Goat Cheese Bruschetta
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

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

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.