Ricotta and Squash Blossom Tartlets
These crispy little tartlets are perfect to serve at a summer cocktail party. Squash blossoms are starting to make appearances at grocery stores so keep and eye out!
- 1 Califlour Foods Plant Based Pizza Crust
- 3/4 c plant based ricotta or cream cheese I like Kite Hill Brand
- 1 clove of garlic, finely chopped
- 3 tbs thinly sliced chives
- 6 squash blossoms
- 1 tsp olive oil
Use a small cookie cutter to cut out circles in the cauliflower crust. Bake for 12mins at 375. This can be done ahead of time and stored in an air tight container until you're ready to assemble.
Stir the garlic into the ricotta. Season with salt and pepper.
Remove the blossoms from their stems and sauté in olive oil until lightly browned. Remove from the pan, and transfer them to a paper towel to drain off any excess oil. Season with salt and pepper.
To assemble the tartlets: place a dollop of the ricotta mixture onto each cauliflower circle. Top with a piece of squash blossom and a sprinkle of chives. These can be served room temperature and go great with a glass of wine!