My pumpkin plants have given me too many flowers this fall. I got tired of frying them, baking them, making risottos, etc, so, I used them to make something really easy and actually quite tasty.
I was starting the Sunday barbeque one morning, and realized I had many flowers in my plant (which is right behind my barbeque), and had just bought some bocconcino mozzarella in the store. I made an appetizer, a pre-barbeque bite…
Pumpkin Flower Wrapped Bocconcino
Ingredients:
2 Butternut squash flowers or 3 Zucchini flowers.
1 dozen bocconcino mozzarella.
Olive oil.
Salt and freshly ground black pepper.
Toothpicks.
Some basil to add color to the plate.
Method:
Divide the flowers in petals. Wrap each bocconcino with one petal and secure it with a toothpick. Drizzle some olive oil on top and season with salt and pepper. Eat up!
Cheers! The Fat Guy.
My Flowers
Hi El Gordo,
ReplyDeleteBrilliant idea to wrap mozzarella with the pumpkin flowers..Thanks for sharing this recipe. Great one! :)
How beautiful...and certainly delicious. I wish I was blessed with my own garden...I'm planning on starting one this summer. Thank you for sharing!
ReplyDeleteLooks easy and tasty! And so pretty too..
ReplyDeleteI love zucchini flowers, have never used pumpkin flowers but they have to be about the same..... great use of yours....thats thinking outside the box!!
ReplyDelete