Stuffed Squash Blossom Bruschetta

• 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)

1. Prepare grill or grill pan.
2. 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.
3. Preheat oven to 350u0b0.
4. 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.
5. Place stuffed blossoms in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350u0b0 for 15 minutes or until thoroughly heated. Top each bread slice with 1 squash blossom; serve immediately.

bread, cooking spray, garlic, ricotta cheese, parmesan cheese, dill, shallots, salt, freshly ground black pepper, blossoms

Taken from www.myrecipes.com/recipe/stuffed-squash-blossom-bruschetta (may not work)