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Citrus Marinated Yellow Squash Crostini

Posted on May 16, 2013 by in Recipes and Reviews | 0 comments

Yellow Squash Crostini

If you like having guests over during the summer, then this recipe is a must-have in your appetizer¬†repertoire. I can’t wait until we get in our new house so I can throw more dinner parties, and this is something I’ll definitely be serving on the regular.

The yellow squash is a beautiful, bright color that sings right off the plate, and the citrus marinade gives the normally bland squash a pop of tang that makes your mouth water.

Honestly though, I think the shallot is the secret star here, adding a bit of bite and sweetness to the mix. Shallots are one of those ingredients that people always forget about, but it is usually that thing you can’t quite put your finger on when you eat at nice restaurants. I’ve only recently begun using them, and they make all the difference in bringing flavor to a dish.

Citrus Marinade Yellow Squash Crostini

This dish is light enough for the summer months, so people won’t feel bogged down before they get to dinner. That said, if you think that bread is still too heavy (or want to keep it raw), or you want to take it to a potluck, feel free to serve it as a salad – all you’d have to do is make the pieces of squash a bit larger. I do recommend serving with the bread at least once, the nice crunch adds texture and the bread soaks up all the delicious juices from the marinade!

Bonus: The prep on this dish is minimal, not even 10 minutes, and the rest is hands off time – you could even make it the night before, which saves on stress!

Yellow Squash Crostini

Citrus Marinated Yellow Squash Crostini
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Vegan
Serves: 6-8
  • 1 medium Yellow Squash, ¼" dice
  • ½ Shallot, minced
  • 1 clove Garlic, minced
  • 2 tbsp fresh Orange Juice
  • 1 tsp fresh Lemon Juice
  • Two Finger Pinch of Salt
  • One Churn of Pepper Mill (1/8 tsp)
  • Several Fresh Basil Leaves
  • Toasted Bread for serving
  1. In a medium bowl, mix all ingredients together, except for the bread, and let sit in the refrigerator for at least 30 minutes. While waiting, toast the bread. Top each piece of toast with a tablespoon of squash and an extra leaf of basil (I used lemon basil). Serve!


Do you have a favorite appetizer you like to serve when guests come over?

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