SQUASH BLOSSOMS STUFFED WITH RICOTTA CHEESE ENJOY DAN:

      SQUASH BLOSSOMS WITH PIMIENTOS RICOTTA by CHEF DAN:

Use 24 squash blossoms

Ingredients:

15 ounces fresh ricotta

3 ounces fat free yogurt

2/3-cup pimientos, drained and chopped

1/4-teaspoon cayenne pepper

Sea salt to taste

24 squash blossoms

DIRECTIONS:

1.   Line a sieve with white paper towel.

2.   Put yogurt in.

3.   Place in a bowl to drain.

4.   Leave overnight in the refrigerate.

5.   In a food processor, puree the ricotta and yogurt.

6.   Add the chopped pimentos and cayenne pepper.

7.   Pulse until pimentos are minced.

8.   Season with sea salt.

9.   Remove the pistils from the squash blossoms.

10.                Spoon the pimento-ricotta into a zip lock bag.

11.                Pipe about 1 tablespoon of the ricotta mixture into each blossom.

12.                Transfer to a platter.

13.                Serve with toasted baguette slices.

ENJOY DAN:                           BON-APPETITE!!