3/4 cup ricotta cheese
1/4 cup grated parmesan or pecorino cheese
2 eggs beaten
2 Tbsp milk
Oil for baking
Salt & pepper to taste
Preheat the oven to 400 degrees F.
Mix cheeses together and season with salt and pepper.
Use a small spoon to fill each blossom. Gently twist the end of the flower petals to close.
Beat eggs with milk. Place egg mixture in one bowl and breadcrumbs in another bowl. Dip each blossom into the egg mixture, followed by the breadcrumbs.
Place the breaded flowers on a baking sheet. Drizzle lightly with oil.
Bake the blossoms for 15 to 20 minutes, or until golden brown.
Serve with lemon wedges or marinara sauce for dipping.
1 1/2 cups pancetta, diced
5 garlic cloves, minced
1-2 large tomatoes (chopped)
3/4 cup pine nuts
Salt and pepper to taste
Preheat oven to 500 degrees F or BBQ on high.
In a pan, saute the pancetta until lightly browned. Add the garlic and cook for another 1-2 minutes.
Brush the pizza crust with oil and then top with pancetta and tomatoes. Next, sprinkle the cheese then pine nuts. Place the squash blossoms on the top.
Bake until the cheese is bubbly and the crust is lightly browned (10-20 minutes).
Slice and serve.