Start by preparing your flowers. If bought they should be already cleaned. If you grow your own, just remove the stem and the needles around the base of the flower, don’t remove the centre. Cut your mozzarella in small cubes. Add the Parmesan to your ricotta and combine to a creamy mousse.
Fill your flowers by starting with few cubes of mozzarella, then a tsp of ricotta mixture or enough until the base of the petals start dividing, top with some more mozzarella and twist the tips of the petals.

Place in an oven dish with olive oil, season to taste, add some mint leaves and bake at 180 for about 15 min covered with parchment paper, then sprinkle with olive oil and back in the oven for another 5 minutes. Enjoy as a side dish or as a one dish wonder.