The Fourth of July is an occasion to rejoice in the diverse range of American food. Instead of opting for a basic Ball Park hot dog or ambrosia salad, try out this delicious Stuffed Squash Blossom Bruschetta from Galavante. It will impress and make your celebration even more special with explosive flavors. Here is how to prepare it.
Stuffed Squash Blossom Bruschetta Recipe
Squash Blossoms are in season during July and make a beautiful appetizer. Stuff with cheese and serve on crispy baguettes; you will never offer chips and dip again.
Serves 8
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
16 slices of French bread
3-4 tablespoons extra-virgin olive oil
1 cup Ricotta cheese
1/2 cup Parmigiano-Reggiano cheese, grated
1 tablespoon fresh parsley, chopped
kosher salt
Freshly ground black pepper
Cooking spray
16 large squash blossoms (about 3 cups)
Procedure
To begin, set your oven to 350 degrees. Take your bread and place it on a baking sheet. Drizzle some extra-virgin olive oil over the bread, then lightly season with salt and pepper. Once done, put the baking sheet in the oven and allow the bread to bake until it turns golden. This should take anywhere from 3 to 5 minutes, depending on how strong your oven is.
Next, take the Ricotta cheese and place it in a cheesecloth. Drain out all excess liquid. Mix the Ricotta cheese with grated Parmigiano-Reggiano and fresh parsley. Now, add some salt and pepper to the mixture to taste. Take a tablespoon of the cheese mixture and spoon it into each squash blossom. Press gently to seal the edges.
Take a baking dish and coat it with cooking spray. Place the stuffed squash blossoms on the coated baking dish. Allow them to bake in the oven at 350 degrees for approximately 15 minutes. Once they are done, place each squash blossom on a bread slice. Serve immediately and enjoy the delicious taste of your creation.
If you liked our Stuffed Squash Blossom Bruschetta recipe, check out
Trio of Bruschetta and Crostini
