Summer Squash “Carpaccio”

with basil, arugula, San Joaquin Gold Aged Cheddar,
and Prato Lungo Organic Extra Virgin Olive Oil
Recipe courtesy of Kipp Ramsey
Pair with Long Meadow Ranch Sauvignon Blanc, Rutherford
Yields 4-6 servings
  • 2-3 medium sized summer squash (zucchini, zephyr, crooked neck, etc)
  • Prato Lungo EVOO
  • 1 lemon
  • 1/2 cup arugula or any spicy green
  • 1 squash blossom, optional (stamen removed)
  • Basil plushes for garnishing (we used opal and thai)
  • Basil purée (recipe below)
  • 4 oz San Joaquin Gold Cheddar or similar hard cheese (Grana Padana or Parmigiano Reggiano)
  • Maldon or other flake salt
  • Fresh ground black pepper
  • Pulse garlic and basil in a food processor while slowly adding the olive oil until it forms a rough, textured sauce. If you prefer to make this purée into a pesto, just add pine nuts and parmesan cheese to the food processor. 

  • Using a Japanese mandolin, slice the squash paper thin and lay flat on a sheet tray.
  • Season with flake salt, extra virgin olive oil, and a squeeze of lemon juice to “marinate” and tenderize the squash. (This can also be done directly on the serving plate, but laying them out on a tray will assure that the squash is evenly seasoned.)
  • After about 5 minutes of marinating, arrange the squash on your desired serving plate.
  • Top with arugula, torn basil, and squash blossom, then drizzle with basil purée.
  • Using a peeler, shave the cheese over the top and finish with cracked black pepper and more extra virgin olive oil, if desired.