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

Ricotta cheese

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.

Assemble

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.