Squash Blossom Cheeseadilla
A delicate and crispy appetizer featuring parmesan cheese crisps topped with fresh squash blossoms, drizzled with balsamic dressing and garnished with fresh basil. These elegant cheeseadillas combine the nutty flavor of Parmigiano-Reggiano with delicate squash blossoms for a unique Italian-Mexican fusion dish.
Ingredients
- •1 tablespoon balsamic vinegar
- •½ teaspoon kosher salt
- •1 to taste black pepper
- •2 tablespoons extra-virgin olive oil
- •¼ pound Parmigiano-Reggiano
- •12 whole squash blossoms
- •6 leaves basil
- •1 to taste Maldon salt
- •¼ cup Greek yogurt
Cooking Instructions
- 1.
Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil, whisking to combine. Set aside; whisk again before serving.
5 min
- 2.
Heat a large nonstick skillet over medium heat. For each cheeseadilla, place 2 packed tablespoons of Parmesan in the pan and use the back of the spoon to spread the cheese into a 3-inch round. Cook until the cheese is melted, then press a squash blossom on top of each one and cook until the cheese is browned and crisp, about 4 minutes. Carefully pry the cheeseadillas off the skillet with a spatula and flip them, then cook for 30 seconds or so, to brown the blossoms lightly. Transfer to a serving plate and repeat to make more cheeseadillas.
25 min
- 3.
Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves and a couple of flakes of Maldon salt, and a few dollops of yogurt, if using.
5 min
