We reach a point *almost* every year, when our ratio of harvested summer squash to hungry mouths becomes great enough to inspire new grand ways to serve it. (Last year was the zucchini tragedy of 2018 when the ratio was nearly even, and we were beside ourselves without a mountain of mouth-watering zucchini bread loaves to consume!) Summer squash are such versatile and palatable vegetables. Delicate enough to be used in appetizers, main courses, and even desserts; served raw or cooked, cold or hot, grilled up plain, or aside a cornucopia of other great summer foods. You can even use it as a bowl for itself. And thank our stars for that! It seems we can't harvest it quickly enough; as if a zucchini can grow a whole 10 inches in a day.
Though with our July gloom this year (wait... what happened to June gloom?), it seems this trend may begin later than normal. But, at least we're prepared with this fun and simple summer squash appetizer, which is quite a bit easier on the arteries than the zucchini bread!
Bovre Cheese Spread
6 oz bovre cheese (or chevre)
1/4 tsp garlic powder
pinch salt & pepper
3 tbsp Extra Virgin Olive Oil (EVOO)
juice and zest from 1/2 lemon
Summer Squash Carpaccio
2 small zucchini
2 small yellow crookneck squash.
1/4 cup pine nuts
parsley flakes to taste
freshly cracked black pepper to taste
In a food processor, place bovre cheese, salt, pepper, garlic powder. Pulse to blend.
With the food processor on, slowly drizzle in EVOO and lemon juice until smooth.
Stir in zest. Let rest in the refrigerator.
Remove the ends from the squash, then using a mandolin or a very sharp chef's knife, thinly slice the zucchini and yellow squash lengthwise. Discard the first and last slices that are mostly skin.
Display the squash carpaccio in a serving tray, alternating between zucchini and yellow squash.
Serve the bovre spread along side, garnished with pine nuts, parsley flakes, and freshly cracked black pepper.