Blossoms are one of the most delicious plants on the planet, especially accompanied by warm cheese. I love blossoms; I love them like flowers with their colors so vivid and rich in energy; I love them in the kitchen in all their versions, whether sweet, fried, baked …
I like this recipe for baked blossoms with ricotta cheese because it is perfect as an appetizer and side dish. I also like the fact that the blossoms are not fried, how they are usually cooked, and above all I love that it is a recipe super fast. Also, let’s face it … they are so beautiful! 🙂
Tasty, light and easy, with a delicate and creamy filling. They are very good!
You can garnish with endless preparations. To stuff them gently open the petals, to avoid breakage, and fill them with a mixture that has to be quite hard and dry.
Delicious to eat, but also good for our health! Blossoms are rich in vitamins and minerals and help to protect our immune system. One of the most important operations in the kitchen is their cleaning, in fact, they are very delicate and takes very little to ruin them. Also they are consumed within a short time since purchases because they easily wither.
They are a seasonal product that is harvested from spring until late summer, and are widely used in the kitchen for their delicacy and their versatility. I recommend in culinary preparations to avoid too strong pairings for not covering its flavor 🙂
Ingredients for 16 blossoms
- 16 blossoms
- 300g of goat cheese
- 30g leek
- 1 egg
- fresh parsley q.s.
- nutmeg q.s.
- oil q.s.
- Start by cleaning blossoms. Open them gently and remove the central pistil.
- Pass them under running water and put to dry on a cloth.
- Wash and chop the leek.
- Put the ricotta in a bowl, add the leek, salt, pepper, nutmeg, parsley.
- Add to the last egg and mix well.
- Put the filling in a sac a poche (I used Lékué Decomax) and fill the blossoms. Close them by twisting the petals.
- Arrange the blossoms in a baking dish, season with pepper and olive oil and bake at 356 °F for 10 minutes.