Roasted Squash Blossoms Recipe
ricotta, basil, tomato vinaigrette
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Ingredients
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Filling
Squash Blossoms
Tomato Vinaigrette
Method
Prepare the Filling
- 1
Mix Filling Ingredients
In a medium bowl, combine ricotta cheese, chopped basil, salt, and black pepper. Mix well until smooth and creamy.
Prepare the Squash Blossoms
- 2
Stuff the Blossoms
Gently open each squash blossom and carefully spoon in the ricotta filling. Twist the tops to seal. Set aside.
Make the Tomato Vinaigrette
- 3
Blend the Vinaigrette
In a blender, combine the halved cherry tomatoes, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
Roast the Stuffed Blossoms
- 4
Roast the Blossoms
Preheat the oven to 375°F (190°C). Place the stuffed squash blossoms on a baking sheet, drizzle with olive oil, and roast for about 15-20 minutes until golden and crispy.
Serve
- 5
Plating
Remove the roasted squash blossoms from the oven and serve warm, drizzled with the tomato vinaigrette.
