Vicki sebastiani's ricotta stuffed squash blossoms
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Herb Cheese Filling: | ||
| 15 | ounces | Carton |
| ½ | cup | Finely chopped onion |
| ½ | cup | Toasted almonds -- finely |
| Chopped | ||
| ½ | cup | Freshly grated Italian |
| Asiago -- or Parmesan | ||
| Cheese | ||
| 2 | tablespoons | Minced fresh basil or -- 2 |
| teaspoon | Dried | |
| 2 | tablespoons | Minced parsley |
| 1 | teaspoon | Seasoned salt |
| ½ | teaspoon | Pepper |
| Stuffed Squash Blossoms: | ||
| 15 | To 25 | |
| 2 | tablespoons | Unsalted butter -- melted |
| Ricotta cheese | ||
| Squash blossoms | ||
Directions
1. In a medium bowl, combine ricotta cheese, onion, toasted almonds, Asiago cheese, basil, parsley, seasoned salt and pepper. Mix well.
To Make the Stuffed Squash Blossoms....
1. Preheat oven to 350° F. Spoon 1½ to 2 ½ tablespoons Herb Cheese Filling into each squash blossom, depending on size of blossoms. Be careful not to overfill. Gently fold blossom ends over filling. 2. Arrange in a shallow baking dish. Drizzle with melted butter. 3. Bake in 350° F oven for 15 minutes until heated through.
Recipe By : SusanY3645
From: Love2bake@... Date: Thu, 8 Dec 1994 14:07:56 -0500 File