Squash Blossoms with Pimento Ricotta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 24 squash blossoms
- 1/2 teaspoon crushed red pepper
- 15 ounces fresh ricotta (1 1/2 cups)
- Kosher salt
- 2/3 cup well-chopped drained pimentos (from one 8-ounce jar)
- 3 ounces cream cheese
Instructions
- 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.
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