Squash Blossom Cheeseadilla

Preparation 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. From Vegetables Unleashed: A Cookbook © 2019 by José Andrés. Reprinted with permission by Anthony Bourdain/Ecco, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.