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Stuffed Squash Blossom Bruschetta

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Stuffed Squash Blossom Bruschetta


16 slices french bread baguette, sliced diagonally (1/2 oz)
Cooking Spray
2 garlic cloves, halved
1 part cup low-fat ricotta cheese
½ cup (2 oz) grated fresh parmesan cheese
1 tablespoon chopped fresh dill
1 ½ tablespoons minced shallots (about 1 small)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
16 large zucchini flowers (about 3 cups)

To make

From late spring to early fall, you'll find zucchini inflorescences that have a subtle pumpkin flavor in gourmet grocery stores, farmers ' markets, or Latin cuisine markets. They spoil quickly and should be kept in the refrigerator for no longer than one day. Although stuffed flowers are served here as an appetizer on grilled bread, they will also make a great side dish without bread, or you can put a couple of stuffed flowers on a green salad.
Prepare a grill or griddle pan.Place the bread on a grill rack or grill pan greased with cooking spray; cook for 2 minutes on each side or until lightly browned. Remove from the grill. Rub garlic on one side of each slice of bread. Set aside.Preheat the oven to 350 degrees.Spoon the ricotta onto several layers of thick paper towels; spread out to a 1/2-inch thickness. Cover with extra paper towels; let stand for 15 minutes. Transfer to a bowl using a rubber spatula. Add the parmesan cheese and the next 4 ingredients (with pepper). Carefully add about 1 tablespoon of the ricotta mixture to each sauce. Gently press the edges of the flowers so that they are covered with cheese.Place the stuffed flowers in a 13-inch x 9-inch baking dish greased with cooking spray. Bake at 350 ° C for 15 minutes or until fully warmed through. Garnish each slice of bread with 1 zucchini flower; serve immediately.
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  Published: 11/20/2023 7:56 PM

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