Grilled Summer Squash Tartines

Grilled Summer Squash Tartines
Photo: David Malosh
Total Time:
20 mins

In this tartine (aka: an open-faced sandwich), abundant summer squash takes center stage, with a zippy supporting cast of fresh red chiles and tangy mostarda. For the base, we like Taleggio or fontina cheese for the way they melt into nutty, fruity gooeyness, and grill-toasted country bread for a light foundation that won't bow under pressure.


  • 1 large or 2 small summer squashes (12 ounces), sliced lengthwise into scant ¼-inch-thick planks; or 8 baby squashes, halved lengthwise

  • 4 thick slices Italian baguette or similar rustic bread

  • Extra-virgin olive oil, for drizzling

  • Kosher salt and freshly ground pepper

  • 4 ounces Taleggio or fontina, thinly sliced

  • cup

  • 1 fresh chile, such as Fresno or red finger, thinly sliced (ribs and seeds removed for less heat, if desired)

  • Cilantro leaves and tender sprigs, for serving


  1. Heat grill to medium-high for direct and indirect cooking. Lightly drizzle squashes and bread with oil; season squashes with salt and pepper. Grill squashes and bread over direct heat, flipping once, until bread is crisp and squashes are tender and charred in places, 2 to 3 minutes total for bread; 5 to 6 minutes total for squashes.

  2. Transfer to a platter or cutting board. Top bread evenly with cheese; return to grill over indirect heat. Cook, covered, just until cheese melts, about 2 minutes.

  3. Top cheese toasts with grilled squashes, mostarda, chile, and cilantro. Lightly drizzle with oil and serve immediately.

Cook's Notes

Mostarda is a sweet-and-savory Italian condiment consisting of mustard, syrup, and candied fruit (either a single type, such as apple or pear, or a combination). For a vegan version of this recipe, omit the cheese.

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