Yield: 6 Servings

Ingredients:

• 8 ounces ricotta cheese
• 4 ounces Buffalo mozzarella, shredded
• 8 ounces parmesan cheese
• 18 slices prosciutto
• 1 spring fresh thyme (leaves only), chopped
• 6 zucchini flowers
• 6 cups baby greens
• Olive oil
• Balsamic vinegar

Method:
Mix all the ingredients except for the prosciutto. Spoon cheese mixture into a piping bag fitted with a large tip. Fill the zucchini flowers with the cheese mixture. Wrap prosciutto around the exterior of the stuffed flowers. Lightly sauté zucchini flowers in olive oil. Serve with baby green salad seasoned with olive oil and balsamic vinegar.

Wine pairing:
A floral Italian white such as the Terredora Falanghina Irpinia 2002