Vicki sebastiani's ricotta stuffed squash blossoms

Yield: 1 Servings

Measure 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

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

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