Crostini with Sauteed Calabacita Squash

When I was in Puerto Vallarta staying at Riu Palace Pacifico, I discovered this tasty little appetizer crostini hidden among the hundreds of items in their main buffet.  I was amazed at the depth of flavor such a simple creation provided.  Crunchy, savory, and a touch sweet, it was everything my mouth could desire, and I made a note to make it for a crowd at some point.  Well, that point came recently at an event I helped cater.  It was a hit, even with the teenagers in the crowd who were afraid to eat squash.

What is Calabacita (Tatuma) Squash?

Calabacita Squash

This ancient squash is native to Latin America.  Archeologists have found evidence of human consumption in Latin America dating back 10,000 years ago.  It is known by many names, including:  Calabacita, Tatuma, Tatume, Calabacita Italiano, Mexican Grey Squash, and White Mexican Squash.  However it is called, it is delicious.  It has a thin tender skin which is light green in color with little white speckles all over it.  The flesh inside is white and fairly firm.  Both skin and flesh are cooked.  It has a great buttery and savory flavor, and gets slightly sweet when sauteed and lightly caramelized.  As I discovered while in Puerto Vallarta, it is very diversified in its use.  I found it served up in everything from soup, to appetizers, to omelets, to casseroles; and it was all delicious. It has a much deeper flavor than zucchini, and is perhaps the most flavorful of all the summer squashes.

You can readily find Calabacita squash along side zucchini and yellow squash in most grocery stores that cater to Hispanic clientele.  Here locally in Boise, Idaho, I source it from Winco.

How to Cook Calabacita Squash

You can grill, bake, stew, braise, and fry calabacita squash just like you would zucchini.  But for this recipe, I saute it in butter until just caramelized.  Simply cut the calabacita squash in half lengh-wise, then slice into 1/2 half inch pieces.  Melt the butter with olive oil in a large saute pan over medium high heat, add the squash, add diced onion, season with salt and pepper, and cook over medium-heat for about 15 minutes until tender and golden in color.

Sauteing Calabacita Squash

Ingredients for Making Crostini with Calabacita Squash

• 2 lbs calabacita squash
• 1/4 large onion, diced
• 1/2 stick unsalted butter
• 1 tablespoons olive oil
• Kosher salt and cracked black pepper to taste
• 1 baguette, sliced diagonally (1-inch thickness) and toasted
• 3 ounces shredded Parmesan cheese
• Fresh herbs (like dill) to garnish

How to Plate and Serve Crostini with Calabacita Squash

Spread a heaping spoonful of sauteed squash onto crostini.  Sprinkle shredded Parmesan cheese on top of squash, then place a sprig of fresh dill or other fresh herb on top.  Place individual crostini on a small plate, or place several on a large serving platter.

Plated Crostini with Calabacita Squash

Catering Crostini with Calabacita Squash

 Recipe by Jothan Yeager, March 6, 2013

The Bald Gourmet brings home a concept for a delicious Calabacita Squash Crostini recipe from Puerto Vallarta.

Grilled Bread with Roasted Tomatoes, Capers, and Basil on Serving Board

I created this dish as a chunky topping for crunchy toast appetizers, but I have to tell you that it makes for an amazing pasta marinara sauce as well.  Sweet, tangy, and slightly smoky, these tomatoes are really quite exceptional no matter how you choose to serve them up.  Here’s how I serve them as an appetizer:

Grilled Bread with Roasted Tomatoes, Capers and Basil Recipe

• 2.5 pounds tomatoes, halved
• 2 tablespoons capers, chopped
• 3 tablespoons olive oil
• ½ teaspoon kosher salt
• Cracked black pepper
• ¼ cup chopped Basil
• French Bread Loaf, sliced 1” thick

This recipe is best with home grown tomatoes, but any will do.  Place the halved tomatoes in a BBQ grill pan.

Place Tomatoes in Grill Pan

Sprinkle the chopped capers over them, and then drizzle with the olive oil and season with salt and pepper.

Sprinkle Chopped Capers Over Tomatoes

Drizzle Tomatoes with Olive Oil and Season with Salt and Pepper

Roast tomatoes in grill pan over indirect heat, roughly 450°, with grill lid closed, for 40 minutes.

Roast Tomatoes Over Indirect Heat on the Grill with Burners Set as Shown Here

Roasted Tomatoes, Capers, and Basil Cooked

Remove from heat and set aside.

How to Grill Bread

Drizzle the sliced bread on both sides with olive oil, and season with cracked black pepper.

Drizzle Bread with Olive Oil and Season with Cracked Pepper

Turn grill burners on medium high and toast bread, roughly 3 minutes on each side.

Grill Bread over Medium High Heat

Remove bread from heat and set aside.

Grilled Bread with Roasted Tomatoes, Capers, and Basil Hot Off the Grill

How to Assemble Grilled Bread with Roasted Tomatoes, Capers and Basil

Coarsely chop the tomatoes and place in a serving bowl along with all their juices (or alternately just chop in the bowl with kitchen shears).  Add chopped basil and stir to combine.  Season with salt and pepper if needed.

Add the Basil to the Mashed Roasted Tomatoes

Have guests assemble their own by spooning tomato mixture on a piece of grilled bread.  Optionally, you can garnish with a basil leaf, shaved Parmigiano-Reggiano, or roasted garlic.

Grilled Bread with Roasted Tomatoes, Capers, and Basil

Grilled Bread with Roasted Tomatoes, Capers, and Basil Garnished

Recipe by Jothan Yeager, August 2010

The Bald Gourmet uses fresh home grown ingredients to make delicious Gourmet Appetizers and more.

Caprese Salad with Grilled Crostini

I love, love, LOVE caprese salad, especially on warm grilled crostini.  It’s complete heaven!  This is by far my favorite summer time meal from my garden.  Fresh, healthy, colorful, and full of one of this world’s best flavor combinations…..tomatoes and basil.  Some low fat mozzarella, olive oil, and crunchy toast completely put it over the top.  I can literally eat this until I’m sick, and still want more.

Choose firm, ripe tomatoes, either out of your garden or at your local farmers market.  Don’t waste your time with grocery store bought “tomatoes” for this dish.  I like to use a variety of tomatoes out of my garden.  Heirlooms and hybrids combined create different colors and tastes which I just adore.  Beautiful and simple, yet carrying a level of sophistication that is hard to explain, it’s hard to imagine that we didn’t eat tomatoes a couple hundred years ago out of fear of them being poisonous.

Make sure you only use fresh mozzarella for this dish.  The hard block kind just won’t do.  I’ve used buffalo mozzarella before, but don’t like it as well as the cow’s milk variety, as it seems to overpower the tomato to me.  The mozzarella should be soft, wet, and clean tasting.  I find that Costco sells a nice fresh mozzarella.

How to Make Caprese Salad with Grilled Crostini

Start by slicing a loaf of French bread into 3/4 inch slices.  Drizzle both sides with extra virgin olive oil and season with cracked black pepper.  Grill over high heat for a minute or two on both sides until toasted and nice grill lines appear.  Remove and stack on a serving platter….. I like to use a wooden cutting board for a more rustic presentation.

Slice the tomatoes into thick slices.  Slice the mozzarella into slices to match the thickness of the tomato slices.  This doesn’t have to be exact, just make them look somewhat even.

Place a slice of mozzarella on a piece of crostini.  Top with a slice of tomato.  Sprinkle kosher salt and cracked black pepper on the tomato.  Drizzle with extra virgin olive oil.  Top with a basil leaf.  Stuff promptly into your mouth and close your eyes in delight.

Caprese Salad with Grilled Crostini Platter

Caprese Salad with Grilled Crostini Recipe

• 1 loaf French bread
• 4-5 medium size tomatoes
• 1 pound fresh mozzarella
• 1 cup fresh basil leaves
• Extra virgin olive oil for drizzling
• Kosher salt and cracked black pepper to taste

Serves 2 for dinner, or 5-6 as an appetizer

Recipe by Jothan Yeager, August 2011

The Bald Gourmet loves making Caprese Salad from the fresh tomatoes and basil in his garden.  Try growing a garden of your own.  It will change your life and eating for good.