Active Time
N/A
Total Time
45 MIN
Yield
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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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: ff_emt

Review Body: More of a "preview" than a review: I can't wait for it to warm up enough to garden so I can harvest tons of squash blossoms for this!

Review Rating:

Date Published: 2017-03-16

Author Name: Mary Alice Martinez

Review Body: Eating the blossoms raw sounds good to me. I have dozens of blossoms in my garden now. Will have to do this.

Review Rating:

Date Published: 2017-05-06