Super Quick and Easy Squash Blossom Flatbread

Squash Blossom Season

Who else is super ecstatic that it’s spring time???!!! Ahh, it’s one of the reasons why I started my blog at this time as the produce at the farmers market is insane. I’ve been wanting to make this Quick and Easy Squash Blossom Flatbread for a year and finally the wait is over.

Prepping the Squash Blossoms

All you have to do to prep the blossoms is to carefully cut out the stem on the inside. Then wash them in cold water and dry on a dish cloth. I mean how pretty are they?

Quick and Easy Squash Blossom Flatbread

This flatbread is super simple. The only other veggie I added was some baby squash that was stripped with a vegetable peeler. I coated both the blossoms and the squash strips with some olive oil and salt and pepper.

The base of the flatbread was just spread with some vegan cream cheese and that was it! Then it was in the oven and done in 12 minutes.

You can use any kind of bread to make this even some naan or even a baguette and make it a tartine.

For other spring inspired recipes you can also try my Spring Time Vegan Veggie Miso Gratin or Spring Time Radish Tart.

Super Quick and Easy Squash Blossom Flatbread

Perfect spring time quick dinner or appetizer with fresh squash blossoms and strips from the farmers market.

Course Appetizer, Main Course

Cuisine American, Italian, Vegan

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings People

Ingredients

1 Bunch Squash Blossoms (washed, dried and stem removed)
1 Cup Squash Strips
Olive Oil
Salt and Pepper
1/2 Cup Vegan Cream Cheese
2 Pieces Flatbread

Instructions

Pre-heat oven to 350 Degrees. In a bowl place the squash blossoms and squash strips and drizzle with some olive oil and season with salt and pepper. Set aside.
Spread the cream cheese on both flatbreads and then layer with the seasoned squash blossoms and strips.
Bake for 12 Minutes until the bread is nice and crispy and the squash blossoms have wilted. Serve and enjoy right away.