As I was walking through a local farmer’s market I saw squash blossoms for sale. I always wanted to try to cook with these but found them to be expensive at the grocery store, but they were quite affordable at the farmer’s market. Look for flowers with intact petals. Here’s what I came up with once I got them home.
- 8-10 squash blossoms
- 4 ounces ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 Tbsp. chives, chopped
- Salt & Pepper, to taste
- Carefully, remove the stamens from the squash blossoms, set aside.
- In a small bowl mix together the cheeses and chives, then season with salt and pepper. Place mixture into a piping bag or resealable plastic bag (cut the tip). Pipe into the prepared squash blossoms.
- Heat a grill (you can use a stove top grill plate if you like) to high heat. Place the stuffed squash blossoms on the grill for 4 minutes, turn and grill another 4 minutes. They should be heated through and have nice grill marks.
- Serve immediately.
Variations: if you like a little heat, add some chopped jalapeno to the cheese mixture. Or to make it a bit Italian, add some pesto and pine nuts to the mixture.