Squash Blossom + Ricotta Tartlets

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!  

Servings 8


  • 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


  1. 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. 

  2. Stir the garlic into the ricotta. Season with salt and pepper.

  3. 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. 

  4. 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! 

5 Ingredient Baba Ganoush



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I’ll admit it.. baba ganoush has been completely off my radar. I’ve been so busy slathering hummus on everything from carrot sticks to avocado toast I’ve been totally sleeping on baba ganoush! If you’ve never had it before you have got to try this recipe. I wanted to keep it simple with fewer than five ingredients, BUT don’t be afraid to beef it up in your own style, especially with seasonings. Fresh herbs, sumac, chili flake, lemon zest or smoked paprika are all suitable garnishes for this creamy smokey dip!


2 medium sized eggplant

1 head of garlic

1/4c plain yogurt

1/4c tahini

1/4c lemon juice

Preheat your oven to 400. Trim off the stem of the eggplant and put it on a roasting tray and drizzle with a bit of oil and salt.

Take the head of garlic, cut it in half, drizzle it with oil and wrap in foil. Put the foil wrapped garlic on the tray to roast alongside the eggplant. Roast everything together for 35-40mins (turning half way through) until the eggplant is charred and very soft. Remove the eggplant from the oven and let cool for 30mins before moving to the next step.

Leave one eggplant completely intact, charred skin et all, and place it in the bottom of a food processor. For the second eggplant slice it down the middle length wise and scoop out the flesh with a spoon. Discard the skin and add just the flesh to the food processor.

Add the tahini, yogurt, lemon juice, 4 roasted garlic cloves and a heavy pinch of salt then puree everything together until smoothy and creamy. Taste and adjust the seasoning as needed.

Serve the baba ganoush in a bowl topped with a drizzle of olive oil and any spice that you like.




Quick + Easy Crostini


Homemade crostini are so simple to make and taste so much better than what you can find in a grocery store! This is a great way to use bread left over from last nights dinner. Try this quick recipe and I promise you’ll never reach for the store bought again!


1 loaf of baguette, sliced thinly into rounds or on and angle

1/4 – 1/2 cup oil

4 sprigs of thyme

sea salt and fresh pepper


Pre-heat the oven to 350. Lay the baguette rounds on a parchment lined sheet tray. Drizzle with olive oil, thyme leaves, salt and pepper. Flip them over and do the same to the opposite side to ensure they are evenly coated.

Bake for 15-20mins until golden brown and crispy! They can be stored in an air tight container for up to two weeks.




Roasted Tomato Crostini with Whipped Ricotta

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This is the perfect little bite for your next cocktail party! You can use store bought crostini or make your own. I used whole milk ricotta whipped up with mascarpone on this particular day but goat cheese would be lovely too, or burrata. Pair these babies with a light crisp wine like Rosé, or Sancerre and you’ve got yourself a party!


2 pints of cherry tomatoes

1/2c olive oil

1 tsp sea salt

2 sprigs of thyme

1 head of garlic, unpeeled but broken into cloves

20-30 crostini (store bought or homemade)

1/2 cup ricotta cheese, room temperature

1/2cup mascarpone, room temperature

Pre heat your oven to 300 degrees. Toss the tomatoes, olive oil, sea salt and thyme on a baking tray and bake for 3 hours.

Meanwhile in a small bowl with a whisk begin to gently whip the ricotta and mascarpone cheese together until light and fluffy. Season with salt and pepper and set aside.

When the tomatoes are done roasting pluck them out of the oil and reserve them to the side. Keep the oil in a small bowl, you’ll use that to drizzle on top of the crostini just before serving. Save the garlic cloves too, the skins should slide off quite easily. Mash the garlic cloves into a paste.

Next, spread a bit of the garlic paste on top of each crostini, then add the ricotta mixture, 3-4 tomatoes and a drizzle of the reserved olive oil. Sprinkle each crostini with sea salt and serve!