Sponsored by Tuscanini
I like my appetizers to have a subtle wow factor. I feel that it gives a sort of prelude to guests that a good meal follows. I took Tuscanini’s cheese stuffed zucchini blossoms, a rare gem, and gave them a twist with something sweet, salty, acidic, and savory.
For those unfamiliar with zucchini blossoms, these are the edible flowers of the zucchini plant that appear before the zucchini fruit grows. With a short harvest time, zucchini blossoms aren’t available in stores for long and are extremely delicate, wilting quickly if not stored properly. However, thanks to Tuscanini’s new frozen Zucchini Blossoms, you can now enjoy them year-round. Stuffed with creamy mozzarella and provolone cheeses, they make a perfect addition to a fresh and springy Shavuot meal.
This app hits all the right notes and I hope you make it past the starters. Chag Sameach!
To watch how Tuscanini’s Zucchini Blossoms are made, watch the fascinating behind-the-scenes factory tour below.
This beautiful appetizer sits extra pretty on this stunning tablecloth and is perfect for Shavuot!
Tuscanini Blossoms Appetizer
Ingredients:
1 package Tuscanini zucchini blossoms
cooking spray
1 small baguette, sliced
2 tablespoons apricot preserves
1/4 cup arugula leaves
1 tablespoon balsamic glaze
Directions:
1. Heat oven to 400 degrees Fahrenheit.
2. Place wire rack over baking sheet and arrange blossoms in a row. Spray with cooking spray and bake for 10-12 minutes.
3. Arrange sliced baguettes on a baking sheet. Drizzle with olive oil and bake for 10-15 minutes, flipping once halfway. The slices should be deeply golden and nicely toasted.
4. On a serving platter, arrange toasted baguette slices. Dollop a spoonful of apricot preserves, top with arugula, and place cooked zucchini blossom. Repeat with remaining pieces.
5. Drizzle everything with balsamic glaze. Serve warm or at room temperature.
