Of course we got to talking how we were going to prepare our little treasures, and of course the fall-back way is to stuff them with some cheesy gooeyness, batter and fry them. Glenn was going to do just that, but as good as that sounds (and is!) - I told Glenn that I was going to challenge myself to come up with a lighter version of the dish that was every bit as delicious.
Mission accomplished - and it was altogether a much easier, quicker dish to prepare than the fried version. Here's what I did:
- I still wanted a creamy, soft inside, so I went with a fat-free ricotta.
- To the ricotta, I added some fresh chopped herbs (basil, oregano), some roasted and chopped garlic, and some chopped up sundried tomatoes that I had packed in olive oil.
- I scooped a generous tablespoon of the mixture into the blossoms, and twisted the open end to hold it all together.
- I dunked each blossom in an egg white bath (I added a tablespoon of water for every two egg whites and whisked until frothy)
- Rolled the stuffed/dunked blossoms in panko bread crumbs
- Baked at 400 degrees for about 20 minutes (turning once) until they were browned and the filling was warmed through