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August 4, 2013 / Chris Blum

Stuffed Squash Blossoms

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I feel like I’ve won the lottery when I find squash blossoms at the farmers market – one of the many benefits of going early. This week I scored two bags of amazing squash blossoms! So I decided to stuff half of them with a little herbed ricotta – yummy!!

Ingredients:
20 squash blossoms
4 oz ricotta cheese
1 TBSP herbs de provence
1 tsp espelette pepper
Salt

Preheat oven to 350.

In a small bowl combine ricotta, herbs, pepper and salt.

Remove the stamen from the blossoms and make a small slit up the side. Spoon about 1 tsp in each blossom.

Spray a baking sheet with olive oil, place blossoms on sheet and spray with olive oil.

Bake about 10 minutes until cheese is soft and heated through.

Serves 2 – 4.

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