Squash Blossoms are in season during July and make a beautiful appetizer. Stuff with cheese and serve on crispy baguettes and you’ll never offer chips and dip again.

Serves 8

Prep Time: 15 minutes

Cook Time: 10 minutes

Preheat oven to 350 degrees.

Place bread on a baking sheet and drizzle with extra-virgin olive oil. Season lightly with salt and pepper. Place in oven and bake until lightly golden. This should take about 3 to 5 minutes, depending on the strength of your oven.

Drain the Ricotta cheese through a cheese cloth, removing all excess liquid. Mix with grated Parmigiano-Reggiano and fresh parsley. Season to taste with salt and pepper. Spoon about 1 tablespoon of the cheese mixture into each squash blossom and press gently to seal edges.

Place the stuffed blossoms baking dish coated with cooking spray. Bake at 350 degrees for 15 minutes. Top each bread slice with one squash blossom. Serve immediately.