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Balsamic, Goat Cheese and Yellow Squash Bruschetta

  • Author: Michaell Johnson


  • 56 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))


  1. Preheat Oven to 400 Degrees. Tthoroughly wash the yellow squash, lemon, and Tarragon.
  2. Chop the Organic Yellow Squash until cubed (I left the skins on).
  3. Add the avocado oil, lemon juice, salt & pepper, and coconut sugar.
  4. Toss together and bake on a cookie sheet for 20 minutes or until brown. Flip after 10 minutes.
  5. Slice the bread and put aside.
  6. Once the squash is done, turn the oven down to 350 and bake the french bread and pine nuts for 7 minutes.
  7. Toss the squash, pine nuts, lemon zest, and chopped Tarragon together.
  8. Top the toasts with a generous smearing of chèvre, top with a spoonful of squash, and drizzle the Balsamic reduction on top.
  9. Serve!
  • Category: Appetizer
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