Zucchini Blossoms Stuffed with Manchego and Serrano Ham

These delicate and beautiful appetizers are great to serve for a brunch or on mothers day along with poached eggs. You can make the stuffing the day before and stuff them the next day. These are baked so you don’t have to worry about making a mess in the kitchen

Ingredients:

2/3 cup of Ricotta cheese

5 slices of Serrano Ham or Proscioutto sliced thin strips

1/3 cup of chopped Hazelnuts or almonds

1/2 cup of grated Manchego Cheese

8 basil leaves finely chopped

2 tablespoons of White Mojo

12 Medium Zucchinni Blossoms

2 large eggs for breading

1 3/4 cup of panko bread crumbs

salt and pepper to taste

Extra Virgin Olive Oil to drizzle

Preheat the oven to 400 F

In a bowl mix the ricotta, serrano ham, manchego cheese, hazelnuts, basil, white Mojo salt and pepper to taste. Just a pinch of salt since the manchego and serrano are quite salty

Remove the stamen of the flowers and rinse them gently dry pat with paper towels

Stuff the ricotta mixture then tie them with kitchen twine and place in a sheet pan lined with parchment.

Breading:

In a bowl crack the eggs and whisk well. Place panko bread crums in a flat dinner plate.

Dip each flower up to the twine and dip into the bread until you do them all. Place in a sheet pan lined with parchment paper, drizzle with Olive oil and bake for 18 min. Serve with lemon wedges if you and sprinkle with parsley