Summer Squash Bruschetta
Recipe from Taste of the South

Summer Squash Bruschetta

by 3  people

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  • 1   cup 
    seeded, chopped tomato (approximately 2 medium tomatoes)
  • 1/2  cup 
    finely chopped yellow squash
  • 1/2  cup 
    finely chopped zucchini squash
  • 2   tablespoons 
    chopped fresh basil
  • 2   tablespoons 
    extra-virgin olive oil
  • 1   tablespoon 
    fresh lemon juice
  • 1   tablespoon 
    balsamic vinegar
  • 2   teaspoons 
    minced garlic
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    ground black pepper
  • 18   
    toasted French-bread rounds
    freshly ground black pepper, freshly grated Parmesan cheese
In a medium bowl, combine tomato, squashes, basil, olive oil, lemon juice, balsamic vinegar, garlic, salt, and pepper. Cover and refrigerate for 2 hours.
Spoon approximately 1 tablespoon tomato mixture on top of each toasted French-bread round.
Garnish with freshly ground black pepper and Parmesan cheese, if desired.
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