Having already established that squash blossoms don’t have much of a taste and are only useful for their look, here’s my recipe for squash blossoms. It’s actually a take on a bacon ricotta mixture Lon threw together for lunch a couple of weekends ago. As usual, he didn’t write it down, so I made a mental note of having to re-create it. You can use the mixture as we did last time, just spread on crusty bread, delicious and easy, or stuff it into squash blossoms for an elegant appetizer.
Bacon and Ricotta Stuffed Squash Blossoms
~makes 9 stuffed blossoms
- 9 squash blossoms
- 4 slices (about 5 ounces) uncured pepper bacon
- 1 cup fresh whole milk ricotta
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon extra virgin olive oil
Instructions –
1. Wash squash blossoms and allow them to dry. If they are male, you have to remove the stamen while keeping the flower in tact. (Even with my little fingers, this is difficult so it helps to use a paring knife to cut it out.) Set aside.
2. Chop up bacon into little squares and spread out on a cast iron pan on medium heat. Cook until browned and crispy. Remove to paper towel and allow to cool.
3. In a small bowl, stir together ricotta, parsley, olive oil, and bacon (once it has cooled). This mixture can be made a day ahead and stored in the fridge.
4. Fill squash blossoms gently, careful not to rip the petals. You eat it like a lollipop.
Serving Suggestions
You can serve it as an appetizer in individual cordial glasses:
You can also lay it on a plate by itself, or as an accompaniment to another appetizer or dish. It would be great with a zucchini dish, like a plate of fried zucchini with this stuffed blossom. Darn! I should have done that.
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Oh, these are just too cute now!!! i love the filling, sounds delicious and flavourful!
Gorgeous photos!
Yum! I love squash blossoms.
*sigh* Must get around to stuffing and frying a squash blossom before the season is over!
It looks ssssssoooooo cute! Thanks for sharing the recipe!
Wooow, very nice, i love them. 🙂 You should try my recipe with the parmesan, also very yummy 🙂 Greets Dirk
good for ya’ll—you managed to make something completely delicious while still maintaining the blossom’s beauty. fabulous.
These look lovely.
I have been wanting to make something with squash blossoms and thought I would have a chance when my sister was growing squash in her garden last summer. Unfortunately the plants died and I missed out.
Oh what a pity that you have to use strange ingredients. For example the only available bacon here is either smoked or unsmoked, back or streaky. Peppered? – what is that? As for Ricotta cheese is yours pasteurised or unpasteurised? – the idea of full cream milk ricotta or semi-skimmed …… does not enter the equation
Apart from that it sounds lovely
David Brown, unfortunately I think these are just differing cultural norms that are getting in the way. Peppered bacon is pretty common here while I haven’t seen back vs streaky (or maybe we just call it something else?) As for ricotta, the US doesn’t allow unpasteurized. I wish I could get some. =(
This was just what I was on looking for! I’ll come back to this blog for sure!!
What we call bacon in the US is referred to as streaky bacon in the UK. So if you’re English, the recipe is uncured streaky bacon (looks like it just has black pepper on it?) and pasteurized whole milk ricotta.
Back bacon is what we call Canadian bacon in the US. Pancetta is also similar to back bacon.
Thanks! Going to try your recipe today!