Bruschetta with Summer Squash and Fontina
The inspiration for this recipe came from Fantastico!, a Rick Tramanto cookbook. He makes a bruschetta with zucchini and mint, topped with Fontina Val d’Aosta. While I’ve varied the squash and added shallots and thyme, the key in my mind is the cheese. While regular Fontina is quite bland, Fontina Val d’Aosta is an aged variety that is absolutely delicious melted. For the bread, I like to grill think slices of a country round, but you could also toast them in an oven.
2 summer squash, sliced thin
3 shallots, peeled and sliced lengthwise into thin strips
2 tablespoons minced thyme
4 ounces Fontina Val d’Aosta, sliced very thin
Olive oil, salt and pepper
6 thick slices crusty bread
2 tablespoons basil for garnish
1. Sauté the shallots and thyme in olive oil over medium heat in a small skillet. Cook until soft and caramelized, but not deeply browned. Season with salt and pepper and set aside.
2. Working in batches, lightly season the squash slices, and sauté them in oil until lightly brown on both sides. Set aside.
3. Drizzle the bread slices with olive oil and grill over high heat until toasted and slightly charred.
4. Top each slice of bread with some of the shallots, then lay slices of squash on top of the shallots in a tile fashion. Top the squash with slices of cheese. Set the bruschetta on a sheet tray and set an oven to broil.
5. Broil the bruschetta until the cheese just melts.
6. Garnish with chopped basil and serve.