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Photo: Sam Horine
Stuffing things with ricotta is my natural instinct when it comes to excess of anything — pasta dough, squash flowers or even just the squash themselves. These little "sandwiches" are a simple way to put the summer squash glut to good useage and make the perfect crowd-friendly hors d'oeuvre or first course.

Stuffing things with ricotta is my natural instinct when it comes to excess of anything — pasta dough, squash flowers or even just the squash themselves. These little "sandwiches" are a simple way to put the summer squash glut to good useage and make the perfect crowd-friendly hors d'oeuvre or first course. I've taken down a plate of these delicious bites for lunch at breakneck speed. If you've never made your own ricotta, now's the perfect time. 

One crucial tip: make sure your squash slices are slightly cooler than room temperature before you add the ricotta or it'll melt and ooze out of the sides before you can even take a decent photo of it (speaking from experience). But hey, test batches taste every bit as as good as "official" batches.