Squash Blossoms with Pimento Ricotta
- TOTAL TIME: 45 MIN
- SERVINGS: Makes 24 stuffed blossoms
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.
- 24 squash blossoms
- 1/2 teaspoon crushed red pepper
- 15 ounces fresh ricotta (1 1/2 cups)
- Kosher salt
- 2/3 cup well-chopped drained pimentos (from one 8-ounce jar)
- 3 ounces cream cheese
- 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.
- 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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Congratulations to Mei Lin, winner of Top Chef Season 12.