Squash Blossoms with Pimento Ricotta

Name: Squash Blossoms with Pimento Ricotta
Yield: Serves : Makes 24 stuffed blossoms
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

Squash Blossoms with Pimento Ricotta was pinched from <a href="http://www.foodandwine.com/recipes/squash-blossoms-pimento-ricotta" target="_blank" rel="noopener">www.foodandwine.com.</a>

"Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan classic, fried squash blossoms stuffed with ricotta. They mix the ricotta with pimentos—an homage to pimento cheese, a Southern favorite—and serve the blossoms raw. Southern Comfort Foods..."

INGREDIENTS

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24 squash blossoms

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1/2 teaspoon crushed red pepper

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15 ounces fresh ricotta (1 1/2 cups)

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Kosher salt

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2/3 cup well-chopped drained pimentos (from one 8-ounce jar)

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3 ounces cream cheese

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