Fresh squash blossoms are a lovely seasonal treat. Enjoy the contrast of crisp, fresh flowers with rich, creamy cheese spread. Be sure to use the best bacon you can find--brands that smoke with real wood offer the best flavor. And roast your own pepper; jarred versions may taste tinny. Use plain cheddar cheese for a mild flavor, or choose extra-sharp for more tang.
1 applewood-smoked bacon slice, cooked and crumbled
8 fresh squash blossoms
How to Make It
Preheat broiler to high.
Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place roasted pepper in a paper bag, and fold to close bag tightly. Let stand for 5 minutes. Peel and chop bell pepper.
Place 3 tablespoons bell pepper in a medium bowl; reserve remaining pepper for another use. Add cream cheese and next 6 ingredients (through bacon) to pepper in bowl, and stir until well blended. Carefully make a slit in each squash blossom; open and spoon 2 tablespoons cheese mixture into each blossom. Press to close.
Overall, I would say this is a good concept, but the proportions are off. Way too much red pepper and green onion. It was not balanced. I had to double everything else to compensate for it. Next time, I will only use 1 Tbsp. of each.
I made this for our gourmet dinner group whose theme this month was 'Southern Barbeque.' I had to contact a local farm a few days ahead of time to get the squash blossoms. I thought the appetizer was so beautiful, but was a little worried about how the squash blossoms would taste. They tasted great, and were very well received! Sorry Cooking Light - I used regular Cream Cheese, not the fat free version!
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