Ricotta Stuffed Squash Blossoms

12-15 squash blossoms

Filling:

1 pound ricotta cheese

1 medium oniion, finely chopped

1/2 cup toasted almonds, finely chopped

1/2 cup freshly grated Asiago or Parmesan cheese

1/2 teaspoon ground pepper

1 teaspoon salt

2 tablespoons fresh, minced basil

2 tablespoons minced parsley

2 tablespoons melted butter

Method

1. Preheat oven to 350°F.  Mix filling ingredients together. Stuff squash blossoms carefully; don't overfill. Lay blossoms on a baking sheet and drizzle with melted butter. Bake for 15 minutes.

From Recipes from a Kitchen Garden