- 10
Ingredients
- Tomato Vinaigrette
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Ricotta-Stuffed Squash Blossoms
- 1/2 cup ricotta
- 1 tablespoon finely grated Parmesan cheese
- 2 tablespoons heavy cream
- Kosher salt
- 10 large squash blossoms, stems trimmed and stamens removed
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
- Basil leaves, for garnish
Preparation
Step 1
Makes 10 squash blossoms (plus about 3/4 cup vinaigrette)
DIRECTIONS
1. Make the vinaigrette: In the bowl of a food processor, combine the tomatoes with the vinegar and pulse to combine. With the motor running, slowly drizzle in the olive oil until combined. Season to taste with salt and set aside.
2. Make the squash blossoms: Preheat the oven to 350˚. In a medium bowl, mix the ricotta with the Parmesan and cream until just combined. Season the mixture to taste with salt. Transfer the mixture to a piping bag or large Ziplock bag with a small piece of the corner cut off.
3. Working with one squash blossom at a time, fill the interior cavity of the blossoms with the ricotta mixture until three-quarters full. Twist the petals gently to seal. (Depending on the size of your blossoms, you may have leftover filling.) Arrange the filled blossoms on a small baking sheet, drizzle with extra-virgin olive oil and season with salt and pepper. Bake the squash blossoms for 2 minutes or until just warmed through.
4. Meanwhile, in a small saucepan set over medium heat, simmer the reserved vinaigrette until warmed through, about 3 minutes, and remove from the heat.
5. Cover the bottom of a large platter with a thin layer of the vinaigrette. (Reserve the remaining vinaigrette for another use.) Arrange the squash blossoms on top of the vinaigrette and garnish with the basil leaves. Serve immediately.