Ingredients

• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• Freshly cracked black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 1/4 pound Parmigiano-Reggiano, grated (about 1 cup)
• 12 squash blossoms, cleaned
• Basil leaves
• Maldon salt
• Greek yogurt or Mexican crema (optional)

Instructions

1. Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil, whisking to combine. Set aside; whisk again before serving.
2. Heat a large nonstick skillet over medium heat. For each cheeseadilla, place 2 packed tablespoons of Parmesan in the pan and use the back of the spoon to spread the cheese into a 3-inch round. Cook until the cheese is melted, then press a squash blossom on top of each one and cook until the cheese is browned and crisp, about 4 minutes. Carefully pry the cheeseadillas off the skillet with a spatula and flip them, then cook for 30 seconds or so, to brown the blossoms lightly. Transfer to a serving plate and repeat to make more cheeseadillas.
3. Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves and a couple of flakes of Maldon salt, and a few dollops of yogurt, if using.