Ingredients
Scale
- 5–6 Organic Yellow Squash (Cubed)
- 8 oz Chèvre
- 1 tbsp avocado oil (or oil preference)
- 1 juiced lemon
- salt & pepper to taste
- 1 tbsp coconut sugar
- 1 Loaf of French Bread (Sliced)
- 1/4 cup pine nuts
- 1 bunch of Fresh Tarragon (about 1/4 cup, chopped)
- 2 Tbsp lemon zest
- Balsamic Reduction (drizzled (I used Trader Joe’s Balsamic Glaze))
Instructions
- Preheat Oven to 400 Degrees. Tthoroughly wash the yellow squash, lemon, and Tarragon.
- Chop the Organic Yellow Squash until cubed (I left the skins on).
- Add the avocado oil, lemon juice, salt & pepper, and coconut sugar.
- Toss together and bake on a cookie sheet for 20 minutes or until brown. Flip after 10 minutes.
- Slice the bread and put aside.
- Once the squash is done, turn the oven down to 350 and bake the french bread and pine nuts for 7 minutes.
- Toss the squash, pine nuts, lemon zest, and chopped Tarragon together.
- Top the toasts with a generous smearing of chèvre, top with a spoonful of squash, and drizzle the Balsamic reduction on top.
- Serve!
- Category: Appetizer