Lunch: Squash Blossoms with Pimento Ricotta
Ingredients
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
Instructions
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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Nutrition Facts
Serving Size: 24
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
