Active Time
Total Time
45 MIN
Serves : Makes 24 stuffed blossoms
Photo © Fredrika Stjärne

How to Make It

Step 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.

Step 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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