Squash Blossoms with Pimento Ricotta
You can never have too many hor d'oeuvre recipes, so give Squash Blossoms with Pimento Ricottan a try. This recipe makes 24 servings with 41 calories, 2g of protein, and 3g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have cream cheese, kosher salt, squash blossoms, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, vegetarian, and דל פחמימות, diet. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes.
In a food processor, puree the ricotta and cream cheese.
Add the pimentos and crushed red pepper and pulse until the pimentos are minced. Season with salt.
Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a sturdy resealable plastic bag and snip the corner. Pipe about 1 tablespoon of the ricotta into each blossom and transfer to a platter.
Serve with toasted baguette slices.