Squash Blossoms with Pimento Ricotta
found in Snacks - Hors D'Oeuvre
Prep: 45 minutes
Cook: none
Difficulty:
Easy
Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan classic, fried squash blossoms stuffed with ricotta. They mix the ricotta with pimentos—an homage to pimento cheese, a Southern favorite—and serve the blossoms raw.
Ingredients
- 8 squash blossoms
- 1⁄4 tsp red peppers, crushed
- 142g ricotta
- 75g drained pimentos
- 29g cream cheese
Directions
1
In a food processor, puree the ricotta and cream cheese. Add the pimentos and crushed red pepper and pulse until the pimentos are minced. Season with salt.
2
Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a sturdy resealable plastic bag and snip the corner. Pipe about 1 tablespoon of the ricotta into each blossom and transfer to a platter. Serve with toasted baguette slices.
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