I am always looking for fun new ways of using ingredients. I also really love bruschetta, so when I saw this recipe in Cook's Illustrated, I knew it was right up my alley. Like I've said, I'm furiously trying to make as many recipes as I can using my favorite summer produce, so this appetizer was perfect for a "farewell to summer (for real this time)" dinner last weekend.
The recipe originally called for the squash and zucchini to be cut into matchbook-sized pieces, but I thought it'd be easier to shred and drain as I have done in the past. The blue cheese adds a nice richness and tang, and the bacon... well, everything's better with bacon, right? (unless you're Mattin, that is. Top Chef anyone)?
I added the draining step for the squash and zucchini, because when I made this, I felt like I had a lot of water in the bottom of the bowl. One final note, this recipe makes enough for 4 meal-sized servings. I adapted it to appetizer size by using a smaller baguette.
Bruschetta with Summer Squash, Bacon, and Blue Cheese
adapted from Cook's Illustrated
- 4 medium summer squash and/or zucchini (about 2 pounds), shredded
- 1 Tablespoon red wine vinegar
- 2 Tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 slices bacon, minced
- 4 ounces blue cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- 1 loaf bread, cut into 1-inch thick pieces
- 3 Tablespoons olive oil
- 1 large garlic clove
Fry bacon in a small skillet until crisp, and drain on paper towels.
Combine squash and zucchini, red wine vinegar, oil, 1/4 teaspoon salt, and pepper in a medium bowl. Set stand 5 minutes, then stir in bacon, blue cheese, and basil.
Adjust oven rack about 4 inches from heating source and heat broiler. Broil bread slices until golden brown on both sdies. Brush both sides with oil and rub with garlic clove.
Divide mixture evenly among bread slices; broil until cheese begins to melt, about 1-2 minutes. Serve immediately.