INGREDIENTS
1
Basil, leaves
1 cup
Cherry tomatoes
1
Ricotta-stuffed squash, Blossoms
10
Squash, large blossoms
1
Tomato vinaigrette
1
Black pepper, Freshly ground
2
Kosher salt
1 cup
Olive oil, extra-virgin
1
Olive oil, Extra-virgin
1 cup
Red wine vinegar
2 tbsp
Heavy cream
1 tbsp
Parmesan cheese
1 cup
Ricotta