This recipe was part of the magazine's Summer Cookbook, featuring summer-only delicacies like squash blossoms. An edible flower, they have a delicate squash taste to the petals, and look beautiful, but they perish quickly, so use them within one day of buying! You can find them this time of year at farmer's markets, or order them online at www.diamondorganics.com.Prepare a grill (or grill pan over the stove over medium-high heat). Coat with cooking spray and add 8 (1/4-inch) slices french baguette (4 oz. bread total). Grill on each side for two minutes. Rub the top side of each bread slice with the cut halves of one garlic glove. Discard the garlic and set the bread aside.
The original recipe calls to stuff the blossoms with a ricotta cheese mixture, but here I'm using firm tofu, crumbled to equal 1/2 cup. Spread the tofu onto a few layers of paper towels, cover with additional layers, and let stand for fifteen minutes to sop up the extra liquid. Then spoon the tofu into a bowl and combine with: 1/4 cup grated "Parmesan" (try the pre-grated Parmesan topping from Galaxy Foods), 1/2 tsp. dried dill (I inadvertently used a full teaspoon - whoops!), 2 and 1/4 tsp. minced shallot, a dash of salt, and a dash of pepper.
Spoon about one tablespoon of the mixture into each of eight squash blossoms (you might have to coax them open first) then pinch the ends to seal. Place in an 8x8 glass baking dish coated with cooking spray, and bake at 350 degrees for fifteen minutes. Place one stuffed blossom on each baguette toast. Serve immediately.
This makes an impressive appetizer! 2 bruschetta are 150 calories.
Cost:
baguette $1.29
tofu $1.49
shallots $0.40
squash blossoms $14.90 (you don't want to know what I paid for overnight shipping...)
No comments:
Post a Comment