Stuffed Squash Blossoms

INGREDIENTS:

• 2 tablespoons olive oil, divided
• 1 bunch swiss chard, stems removed and leaves chopped
• 3 cloves of garlic, minced
• ½ teaspoon chile pepper, mild or hot
• 3 tablespoons fresh basil, chopped
• salt and ground black pepper to taste
• 4 ounces ricotta or goat cheese, softened to room temperature
• 8 zucchini blossoms, stamen removed

DIRECTIONS:

• Preheat oven to 400 degrees F.
• Heat 1 tablespoon oil in a skillet and sauté the chard, garlic, chile pepper and basil over medium heat until chard is softened (about 5 minutes).
• Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 paper towels and press to remove excess moisture.
• In a large bowl combine the chard mixture with the softened ricotta (making the filling).
• Fill zucchini blossoms about 3/4 full with the ricotta mixture, and either twist the flower petals closed at the top, or layer each petal over each other to contain the filling.
• Place filled blossoms in a roasting pan; drizzle with just a little olive oil, and sprinkle with salt and pepper.
• Roast in the preheated oven until blossoms are golden and the filling is hot, about 10 minutes.