When I saw this recipe in Better Homes and Gardens, I knew I had to try it as soon as the garden started producing. I grilled some of the yellow zucchini slices briefly on a grill pan, and I tried some with the raw squash. Equally as good.
Instead of Italian seasoning, I used Tuscan Sunset from Penzey's, which is one of my favorite salt-free seasoning blends. The garlicky white bean spread was delicious with crunch of the cucumber, and the juicy tomato. The soft baguette slices helped hold it all together. I considered toasting the bread, but I like it better with the bread untoasted.
I finished some with cornichons, and some with a grape tomato half.
Don't want to make them yourself? Then come to the Cleveland Wine School's Cellar Door tasting room this Friday and Saturday, July 10th and 11th, where I will be preparing these, along with 3 other plates. You can taste 8 wines for only $15, and for an additional $10, enjoy the food pairings. Hope to see you there!