Serves X-XX
Ingredients:
- 12-20 squash blossoms
- 8 oz cream cheese
- 1/3 cup shredded mild cheddar cheese
- 1/3 cup shredded mozzarella cheese
- 1/2 cup finely chopped basil, oregano, and/or sage
- 1/2 cup minced chives
- 6 tsp minced garlic
- 12-20 swiss chard, kale, or large spinach leaves (optional for wrapping blossoms)
- 1-2 hot peppers minced or 1/4- 1/2 dried hot pepper powder to taste (optional)
Directions:
- Squash Blossoms: Remove the anther from the center with your fingers or thin tweezers tongs.
- Sauté the garlic in olive oil or butter on medium low until golden.
- Mix all of the cheeses, herbs, and sautéed garlic together in a bowl.
- Fill the cavity of each blossom with the cheese herb mixture.
- Remove the stem from the kale, swiss chard, or spinach leaf. Save for another recipe. Fold each leaf in half along the rib. Wrap the leaf around the squash blossom and hold in place with a toothpick.
- Twist the top of each blossom to keep the cheese from bubbling out.
- Spray each blossom wrap with avocado or oil oil.
- Rest the blossoms upright in a muffin tray. Bake at 375 for 10-15 minutes until the blossoms and greens wrinkle a bit.
- Let cool for 20 minutes before serving.