Photo © Fredrika Stjärne
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. Southern Comfort Foods
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.