Squash Blossoms Stuffed with Herb Ricotta

Most recipes call for frying squash blossoms, but we find that cooking them under the broiler is easier to manage and really highlight the flavor of the blossoms.

¾ cup sheep’s milk ricotta cheese

6 tablespoons mixed finely chopped fresh herbs…we used a combination of mint, cilantro, Thai basil and garlic chives

1 teaspoon finely grated ginger

4 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

16 squash blossoms

16 ¼ inch slices baguette, toasted

1 lemon

Mix the cheese in a bowl with the herbs, ginger and 1 tablespoon olive oil and season with salt and pepper.

Remove the pointy green needle-like things at the base of the flowers.  Carefully pry apart the petals of each blossom.  Remove the stamen.  Put a spoonful o f the cheese mixture inside each blossom and gently twist the tips of the blossoms shut.  Refrigerate at least 30 minutes. 

Preheat a broiler.

Brush the blossoms with oil and season the outside with salt and pepper.

Place the blossoms on a baking sheet and cook on each side for 2 minutes or until golden brown. 

Serve immediately on a crostini with a squeeze of lemon.