Squash Blossom Bruschetta with Bee Local Portland Farmland Honey

Squash Blossom Bruschetta with Bee Local Portland Farmland Honey

Serves 10

Ingredients:

1 baguette, sliced into ½” slices

2 c squash blossoms, stems and stamen removed, rinsed and blotted dry, roughly chopped

4 c ricotta cheese

¼ chopped parsley

2 tbsp chopped mint

½ tsp Jacobsen Salt Co. Kosher Sea Salt

¼ tsp ground black pepper

¼ c Bee Local Portland Farmland Honey

Jacobsen Salt Co. Oregon Flake Sea Salt to garnish

Method:

-preheat oven to 400 degrees

-place sliced baguette onto a baking sheet, drizzle with olive oil, and toast for 4 to 5 minutes, or until golden and crisp

-meanwhile, saute chopped squash blossoms in a small saute pan lightly coated with olive oil over medium heat for 2 to 3 minutes, or until wilted

-in a medium sized mixing bowl, combine ricotta, herbs, salt, and pepper, stir to combine

-to assemble, top each baguette with a generous smear of the ricotta and herb mixture then spoon wilted squash blossoms over the top. Drizzle with Bee Local Portland Farmland Honey and sprinkle lightly with Jacobsen Salt Co. Oregon Flake Sea Salt