Squash Blossoms with Pimento Ricotta

Name: Squash Blossoms with Pimento Ricotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 85 grams cream cheese; 1 teaspoons crushed red pepper; 355 milliliters 15 ounces fresh ricotta; 24 servings Kosher salt; 158 milliliters well-chopped drained pimentos (from one 8-ounce jar); 24 squash blossoms

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.

Instructions

In a food processor, puree the ricotta and cream cheese.

Ingredients you will need

Cream Cheese

Ricotta Cheese

Equipment you will use

Food Processor

Add the pimentos and crushed red pepper and pulse until the pimentos are minced. Season with salt.

Ingredients you will need

Red Pepper Flakes

Pimiento

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.

Ingredients you will need

Squash Blossoms