Past Recipes
Summer Squash and Ricotta Tartines

Summer Squash and Ricotta Tartines with Mixed Green Salad

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Peak season summer squash is everywhere now, so we’re celebrating by making it the star of these tartines, essentially open-faced sandwiches stacked with all kinds of delicious toppings. Toasted baguettes are rubbed with garlic, then layered with creamy ricotta and thyme-roasted squash. We crush red grapes to release their juices and add a sweet note to a simple vinaigrette for the salad served alongside. A sprinkle of toasted pistachios adds just the right nutty, crunchy finish. 

  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

  • Calories 790
  • Protein 21g
  • Total Carb 98g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • summer squash
    • 6 ounces
    • summer squash
  • red grapes
    • 6 ounces
    • red grapes
  • pistachios
    • 1/4 cup
    • pistachios
  • lemon
    • 1
    • lemon
  • demi-baguettes
    • 2
    • demi-baguettes
  • thyme
    • 1/8 ounce
    • thyme
  • ricotta cheese
    • 4 ounces
    • ricotta cheese
  • mixed lettuces
    • 3 ounces
    • mixed lettuces
  • garlic
    • 1 clove
    • garlic

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet


Soy, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Quarter summer squash lengthwise, then cut crosswise into ½-inch pieces, discarding ends. Halve grapes. Roughly chop pistachios. Halve lemon. If baguettes arrived whole, slice open horizontally. Pick thyme leaves, discarding stems.

  2. Roast summer squash

    Roast summer squash

    On a baking sheet, toss summer squash with half of thyme, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until tender and lightly browned, about 10 minutes. Transfer squash to a plate and wipe baking sheet clean for toasting baguettes. 

  3. Season ricotta

    Season ricotta

    While squash roasts, in a small bowl, stir together ricotta, 1 tablespoon olive oil, 1 tablespoon water, ¼ teaspoon salt, and pepper as desired. Set aside until Step 6.

  4. Toast baguettes and pistachios

    Toast baguettes and pistachios

    Arrange baguettes cut-side up on 1 half of baking sheet from squash. Drizzle over olive oil and season with salt and pepper as desired. Transfer to oven and toast 4 minutes. Then, add pistachios to other half of baking sheet and continue toasting 2 minutes more or until baguettes and pistachios are golden. Remove baking sheet from oven and set aside. 

  5. Make grape vinaigrette

    Make grape vinaigrette

    Place half of grapes in a large bowl and lightly crush with a fork to break down and release their juices. Add 1 squeeze lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired, and whisk to fully combine. Pat mixed lettuces dry with paper towel and add to bowl with dressing, waiting to toss until ready to serve. Use remaining lemon to brighten a glass of water.

  6. Plate summer squash tartines

    Plate summer squash tartines

    Rub whole garlic clove over cut sides of baguettes and spread over ricotta. Top with roasted summer squash, pistachios, and remaining grapes. Garnish with remaining thyme. Divide summer squash and ricotta tartines between plates and serve with mixed green salad. Dig in! 

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