Tomato-free, summer squash bruschetta is a nice, simple potluck dish.
My friend Bonnie is one of the most generous people that I know. She belongs to a super progressive church, and they let her use the space to organize benefits for all kinds of charities. This past weekend, she had an art show to benefit Lifeline Animal Rescue, and when she asked if I’d contribute a dish or two to the show’s spread, I couldn’t wait! This summer squash bruschetta was simple to make and a hit at the auction.
Lifeline runs a no-kill shelter and offers reduced price spay, neuter, and vaccinations. They’re the shelter that rescued and rehabilitated our dog Jenna. They saved her life, and I will love them forever for that.
Jenna is a good girl, but she had a lot of problems when they saved her from the animal hoarder that was keeping her. It took 2 1/2 years to get her to a place where she was adoptable, and most shelters wouldn’t have had the patience to give her that much time. I can’t imagine my life without Jenna. She’s my girl.
Anyway! The summer squash bruschetta recipe! I wanted to make something special, and we got a few beautiful yellow squash from Vegetable Husband last week, so I decided to roast them up with some onion and make a bruschetta. It was A Good Idea.
Summer Squash Bruschetta Recipe
- 3 summer squash, diced
- 1/2 of a sweet onion, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon dried sage
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, minced
- 1 loaf French bread, sliced into 1/4″ rounds
- extra olive oil, for drizzling (optional)
- Preheat the oven to 400F.
- Toss the squash, onions, oil, and vinegar together in an oven-safe baking dish. Bake for 40 minutes, stirring every 10.
- Remove the squash mixture from the oven, and toss in the garlic ad basil. Spoon onto the bread. Drizzle with extra olive oil, if you want to be really decadent.