Step beyond avocado toast! Hungry for a little something light on a hot summer day? Tartines or open-faced sandwiches do the trick.

Last week’s basket from Flushing CSA packed with zucchini, radicchio, fennel, scallions and romaine had the veggies. Thick crusty bread lathered with creamy ricotta mixed with homemade pesto, provide silky partners to grilled zucchini slices. Recipe calls for pesto. Don’t overthink this. These are meant to be easy, like a sunny summer afternoon. For an added bonus, slice radicchio and fennel fairly thinly, add sweet peach slivers, toss with a olive oil, salt and pepper and a splash of lemon juice and all you will need is a crisp glass of sancerre.

Ingredients

  • 1 to 2 tablespoons fennel fronds minced
  • 1 scallion, green parts only, minced
  • 1 tablespoon prepared pesto
  • 3 tablespoons ricotta cheese (store bought okay)
  • 2 slices of thick country bread
  • 1 lemon

Preparation

Slice zucchinis length-wise about a quarter inch thick. Brush pan lightly with olive oil. Heat stovetop grill on a medium to high flame. Grill zucchini slices, brown on each side (about 3-4 minutes). Remove from heat. Let cool.

Meanwhile, combine pesto and ricotta. Set aside. Toast or grill bread. Spread ricotta cheese mixture on cool toast. Top with two or three slices of grilled zucchini. Garnish with minced fennel fronds, scallion and a splash of lemon juice.

Ingredients

  • 1 to 2 tablespoons fennel fronds minced
  • 1 scallion, green parts only, minced
  • 1 tablespoon prepared pesto
  • 3 tablespoons ricotta cheese (store bought okay)
  • 2 slices of thick country bread
  • 1 lemon
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