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!!
20 squash blossoms
4 oz ricotta cheese
1 TBSP herbs de provence
1 tsp espelette pepper
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.