Why I picked this recipe: I love a good couple of tartines for lunch or an easy appetizer; this version's pairing of creamy ricotta and supple squash seemed like a good choice.
What worked: These tartines make for almost effortless cooking at its best.
What didn't: I seasoned the ricotta toasts with a little flaked sea salt and pepper before laying on the zucchini. Not strictly necessary, but I enjoyed the additional bursts of salt. Taste your ricotta for seasoning first!
Suggested tweaks: Madison suggests using marjoram, dill, or basil in lieu of rosemary should you want a less woody herb. I used teeny baby zucchinis for my tartines, and loved the visual effect. Baby pattypans would be equally delightful. You could also substitute a creamy fresh goat cheese for the ricotta should you want a stronger cheese presence.
Lightly brush the cut surface of the baguette pieces with olive oil, then toast until golden and crisp. While the bread is hot, rub the cut surfaces with the garlic. Spread the baguette pieces with the ricotta, then overlap the squash on top. Season with a bit more pepper and serve.
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