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Squash Blossoms with Pimento Ricotta
Photo © Fredrika Stjärne

Squash Blossoms with Pimento Ricotta

  • TOTAL TIME: 45 MIN
  • SERVINGS: Makes 24 stuffed blossoms
  • FAST
  • HEALTHY
  • VEGETARIAN

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.

  1. 24 squash blossoms
  2. 1/2 teaspoon crushed red pepper
  3. 15 ounces fresh ricotta (1 1/2 cups)
  4. Kosher salt
  5. 2/3 cup well-chopped drained pimentos (from one 8-ounce jar)
  6. 3 ounces cream cheese
  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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