• Rise blossoms, remove stamens and carefully dry.
• Heat oil in fry pan and saute garlic gently being careful not to scorch.
• Add chopped greens and continue to saute for about 4-5 minutes until wilted and no longer wet.
• Add chopped basil and cook for an additional two minutes. Season to taste. Remove pan from heat and allow greens to cool.
• In mixing bowl combine yogurt (or ricotta),cheeses and one egg.
• When greens are cooled combine with cheese mixture
• Scoop a couple of tablespoons of cheese mixture into each blossom (about 2/3 filled) then take the ends and twist them closed
• Whisk second egg in one bowl and place panko in another.
• Dip each filled blossom first in the egg then in the panko. At this point you can set them aside in the refrigerator for a couple of hours until ready to bake.
• On a parchement lined baking sheet, place each filled and breaded blossom and bake in a pre-heated 400 ° oven for 15 minutes

For Omnia stove top users

• Place filled bloosoms in prepared baking dish, cover and set on pre-heated base plate on high for five minutes then reduce heat to medium low and continue to cook for about 15-20 or until crumb topping begins to brown
• Serve with a crisp garden salad or as a side dish.