8 Fresh and Delicious Summer Appetizers ...

Summer appetizers make use of seasonal vegetables, not to mention cheeses, meats, and scores of other delectable things.

If you're throwing a luncheon, a fun garden party, or a sit down dinner, perhaps in the backyard, then you'll definitely need some recipes for scrumptious appetizers for summer!

I've got a list of apps so good that they actually made my mouth water as I went through them, so rest assured, they all made it into my recipe box as well.

Take a look at these delicacies and see if you can't find your new favorite appetizer for summer!

1. Stuffed Squash Blossom Bruschetta

Stuffed Squash Blossom Bruschetta

Some of my favorite summer appetizers include squash, which is unquestionably one of my favorite vegetables.

This is a really fantastic spin on it, because it utilizes the vegetables blossoms.

The result isn't just tasty, it's absolutely beautiful!

Although it includes cheese, it's ricotta, so it won't be too heavy for the summer at all.

Directions:

16 (1/2-ounce) slices diagonally cut French bread baguette

Cooking spray

2 garlic cloves, halved

1 cup part-skim ricotta cheese

1/2 cup (2 ounces) grated fresh Parmesan cheese $

1 tablespoon chopped fresh dill

1 1/2 tablespoons minced shallots (about 1 small)

1/4 teaspoon salt $

1/4 teaspoon freshly ground black pepper $

16 large squash blossoms (about 3 cups)

Preparation

Prepare grill or grill pan.

Place bread on grill rack or grill pan coated with cooking spray;

grill 2 minutes on each side or until lightly browned.

Remove from grill.

Rub cut sides of garlic over one side of each bread slice.

Set aside.

Preheat oven to 350°.

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.

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.

Place stuffed blossoms in a 13 x 9-inch baking dish coated with cooking spray.

Bake at 350° for 15 minutes or until thoroughly heated.

Top each bread slice with 1 squash blossom;

serve immediately.

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