I’m always happy to add an appetizer to a family meal, but when they get too dainty and precious, that’s when I bow out. Creating a recipe that doubles as a main meal is just an added bonus, and that’s why a variety of versions of this summer squash cheese toast is usually on my menu.

I like to use a softer bread loaf like ciabatta or french bread for my cheese toasts, especially when I use tender toppings like squash, so that each bite melts in my mouth. Chorizo adds a spicy bite but if you prefer a summer or Italian sausage, I say go for it, and make it your own.

Summer Squash and Chorizo Cheese Toast

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 servings

Serving Size: 1-2 toasts

Summer Squash and Chorizo Cheese Toast


  • 5 tablespoons butter
  • 1/2 red onion, peeled and shaved into thin slices
  • 8 ounces ground pork chorizo
  • 1 loaf ciabatta bread or french bread baguette
  • 1/2 medium yellow squash, shaved into 2 1/2 to 3-inch lengths
  • 1/2 medium green zucchini, shaved into 2 1/2 to 3-inch lengths
  • 1 tablespoon garlic salt
  • 2 cups aged Gouda cheese, shredded
  • kosher salt and freshly ground black pepper
  • fresh thyme leaves


  1. Melt 1 tablespoon butter in large sauté pan over medium heat. Add shaved red onion and cook 2-3 minutes or until limp and transparent. Transfer to bowl and set aside.
  2. In same pan, cook chorizo until cooked through, breaking up into small pieces. Drain on plate covered with paper towels.
  3. Split ciabatta loaf in half. Spread each half with 2 tablespoons butter (4 tablespoons total), then sprinkle evenly with garlic salt. Top bread evenly with Gouda, then add cooked chorizo. Top with squash shavings and cooked onion. Season with kosher salt and pepper. Broil in oven until cheese melts. Slice into individual pieces and garnish with fresh thyme leaves and serve.

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