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Squash Blossom Cheeseadilla

['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)']

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.
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.
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.

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