You can take advantage of seasonal squash blossoms by making these gorgeous, handheld appetizers, perfect for outdoor summer parties. Note that the recipe calls for uncured bacon.
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FROM THE RECIPE:
Having already established that squash blossoms don't have much of a taste and are only useful for their look, here's my recipe for squash blossoms. It's actually a take on a bacon ricotta mixture Lon threw together for lunch a couple of weekends ago. As usual, he didn't write it down, so I made a mental note of having to re-create it. You can use the mixture as we did last time, just spread on crusty bread, delicious and easy, or stuff it into squash blossoms for an elegant appetizer.
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