Walking into the Knoxville air and feeling it push back, being caught daily in random patches of heavy rain and lightening, and sweating your ~you know what~ off over the past few weeks of this summer is paying off. Not only did we all sweat out a few pounds and increase our water intake by 200%, but also this time of the year is wonderfully ample in fruits and vegetables. The payout is an abundance of foods like cantaloupe, watermelon, cucumbers, tomatoes, and so many more.
This month’s WBIR recipe for yellow squash crostini with pesto certainly pays attention to the local and available. Although the origins for this recipe are Italian, the addition of one of the three sisters gives this recipe an American twist.
To cook up this dish, you’ll need:
5 cups yellow squash, diced
5 cups tomatoes, diced
½ cup fresh basil, chopped
⅛ cup olive oil
⅛ cup cider vinegar
1 tsp salt
Place all ingredients into a medium mixing bowl and toss well to incorporate all of the flavors.
To assemble the Crostini, you’ll need:
Flour Head Bakery Knoxville Sourdough or Baguette*
Tomato Head Pesto**
Slice the bread to the thickness you desire. Brush lightly with olive oil on both sides. Place on a cookie sheet and bake in a 400° oven until toasted. Remove the toasted bread from the oven, spread each piece with a liberal amount of pesto, and top with a generous portion of the squash mixture.
A Sauvignon Blanc from New Zealand, or even a Vino Verde that is not overly effervescent, would pair nicely as white wines. If you would rather have red, consider an Italian red that is both bright and slightly earthy, such as a Chianti or Barbera.
Although this dish does not seem to be compatible with beer for most, it is possible. Belgian ales pair nicely with the strength of pesto, as the herbs and spices of the ale complement the pesto.
**Tomato Head Pesto can be found at both Tomato Head locations, Three Rivers Market, Butler and Bailey Market and the following Kroger stores: Fountain City, Cedar Bluff, Farragut, Bearden and Northshore