Squash blossoms this week were extra-large with hulls so wide you could move in furniture. I had fun stuffing them with soft goat cheese infused with herbs and for a surprise bite, I added a 2-inch slice of prosciutto! For this very reason it is important to have a well-stocked fridge (deli compartment) and pantry. When the occasion arises, sky is the limit for great flavor combinations that send your mouth into a flavor excursion. The cheese, prosciutto and sweetness of the edible squash blossom was delectable.
I then topped these beautiful colorful bites a top of a flour tortilla filled with chorizo and eggs and placed them in the oven for an extra crunch… a delicious Sunday treat! Now, off to find treasures at the Long Beach Vintage Flea Market!
Recipe
6-10 fresh squash blossoms with stem
5 tablespoon ricotta, goat or Gorgonzola 3 slices thinly sliced prosciutto
Salt and pepper
1 tbsp olive oil
Prepare oven at 350 degrees to bake or roast
Stuff flowers with 1 tsp cheese and 1 piece prosciutto
In a parchment lined bake sheet spread prepared flowers.
Drizzle olive oil lightly
Salt and pepper
Place flowers in the oven roast or bake for 12 minutes or when cheese has melted. Serve immediately!
Looks fantastic ! And I know it is cause I prepared it allready but with shrimp ?
We met Some time ago in Lisbon on a terrace, you were guiding AN Italianen couple ? And as I have the fluw now, finaly time to Google you ?