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.

Martha Stewart Living, July/August 2021

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Credit: David Malosh

Recipe Summary test

total:
20 mins
Yield:
Makes 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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