Ingredients
1 large or 2 small summer squashes (12 ounces), sliced lengthwise into scant 1/4-inch-thick planks; or 8 baby squashes, halved lengthwise
4 thick slices Italian baguette or similar rustic bread
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
4 ounces Taleggio or fontina, thinly sliced
1/3 cup
1 fresh chile, such as Fresno or red finger, thinly sliced (ribs and seeds removed for less heat, if desired)
Cilantro leaves and tender sprigs, for serving
Preparation
Heat grill to medium-high for direct and indirect cooking. Lightly drizzle squashes and bread with oil; season squashes with salt and pepper. Grill squashes and bread over direct heat, flipping once, until bread is crisp and squashes are tender and charred in places, 2 to 3 minutes total for bread; 5 to 6 minutes total for squashes.
Transfer to a platter or cutting board. Top bread evenly with cheese; return to grill over indirect heat. Cook, covered, just until cheese melts, about 2 minutes.
Top cheese toasts with grilled squashes, mostarda, chile, and cilantro. Lightly drizzle with oil and serve immediately.
