These cool appetizers are a lovely way to showcase all the summer squash that are in season right now; like zucchini and patty pans. But beware, the squash needs to marinate for a couple hours in the fridge before you can assemble and serve, so this is definitely a think ahead dish!
Ricotta and Marinated Summer Squash
3-4 medium-sized zucchinis and patty pans
½ bunch basil, minced fine
½ bunch mint, minced fine
3/4 cup extra-virgin olive oil
Juice of 1 lemon
1 tsp red chili flakes
1 tsp black pepper
Salt to taste
1 shallot sliced into thin rounds
Marinate the Squash
With a vegetable peeler, peel ribbons of squash.
Mix in bowl with herbs, olive oil, lemon juice, seasonings and sliced shallot.
Cover and chill 2 hours or overnight.
Slice fresh crusty bread in 1/3-inch slices. Toast if you would like (I did).
Spread with ricotta and top with ribbons of marinated summer squash.
Drizzle with a bit more olive oil.