Stuffed Squash Blossom Bruschetta

Health score
3%
Stuffed Squash Blossom Bruschetta
45 min.
8
80kcal

Suggestions


Are you ready to elevate your appetizer game? If you love the taste of fresh, seasonal ingredients and the delightful crunch of perfectly grilled bread, you’re in for a treat with this Stuffed Squash Blossom Bruschetta. This dish is not just a feast for the palate but also for the eyes, featuring vibrant squash blossoms filled with a creamy ricotta and Parmesan mixture. The combination of textures and flavors makes for an irresistible starter that’s sure to impress your guests.

Perfect for warm-weather gatherings or as a chic addition to any antipasti platter, these stuffed blossoms offer a unique twist that’s both sophisticated and simple to prepare. The grilling process adds a smoky dimension to the bruschetta, while the delicate flavor of dill complements the rich cheeses beautifully. In just 45 minutes, you can whip up a batch of these delightful bites that carry both the essence of summer and the warmth of home cooking.

Whether you're entertaining friends or enjoying a quiet evening at home, this recipe promises to be a go-to favorite. With only 80 calories per serving, you won’t have to worry about indulging too much- making these bruschetta the perfect guilt-free snack or elegant appetizer. Grab some fresh squash blossoms from your local market, and let's get cooking!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.5 ounce bread french cut
  • tablespoon optional: dill fresh chopped
  •  garlic clove halved
  • ounces parmesan fresh grated
  • cup part-skim ricotta 
  • 0.3 teaspoon salt 
  • 1.5 tablespoons shallots minced ( 1 small)
  • cups squash blossoms 

Equipment

  • bowl
  • paper towels
  • oven
  • baking pan
  • grill
  • spatula
  • grill pan

Directions

  1. Prepare grill or grill pan.
  2. Place bread on grill rack or grill pan coated with cooking spray; grill 2 minutes on each side or until lightly browned.
  3. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Set aside.
  4. Preheat oven to 35
  5. Spoon ricotta onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 15 minutes.
  6. Scrape into a bowl using a rubber spatula. Stir in Parmesan and next 4 ingredients (through pepper). Gently spoon about 1 tablespoon ricotta mixture into each blossom. Gently press edges of blossoms to seal in cheese.
  7. Place stuffed blossoms in a 13 x 9-inch baking dish coated with cooking spray.
  8. Bake at 350 for 15 minutes or until thoroughly heated. Top each bread slice with 1 squash blossom; serve immediately.

Nutrition Facts

Calories80kcal
Protein32.4%
Fat49.24%
Carbs18.36%

Properties

Glycemic Index
24.08
Glycemic Load
0.67
Inflammation Score
-4
Nutrition Score
3.8430435281733%

Flavonoids

Isorhamnetin
0.02mg
Kaempferol
0.01mg
Myricetin
0.01mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:79.92kcal
4%
Fat:4.38g
6.74%
Saturated Fat:2.71g
16.93%
Carbohydrates:3.68g
1.23%
Net Carbohydrates:3.51g
1.28%
Sugar:0.41g
0.46%
Cholesterol:14.43mg
4.81%
Sodium:234.36mg
10.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.48g
12.97%
Calcium:177.75mg
17.78%
Phosphorus:116.67mg
11.67%
Selenium:7.5µg
10.72%
Vitamin A:419.71IU
8.39%
Vitamin B2:0.1mg
5.65%
Vitamin C:3.89mg
4.72%
Zinc:0.65mg
4.31%
Folate:14.08µg
3.52%
Magnesium:12.18mg
3.05%
Vitamin B12:0.17µg
2.92%
Manganese:0.05mg
2.62%
Potassium:79.66mg
2.28%
Iron:0.39mg
2.17%
Vitamin B1:0.02mg
1.63%
Vitamin B6:0.03mg
1.53%
Vitamin B5:0.13mg
1.33%
Vitamin B3:0.24mg
1.19%
Copper:0.02mg
1.01%
Source:My Recipes