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
