Stuffed Squash Blossom Bruschetta

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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)

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