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squash blossoms stuffed with ricotta

Ideal for a starter.
needed 12 zucchini flowers, 200 g of cottage cheese, 2 sprigs of thyme, 5 or 6 basil leaves, 2 slices of bread.
The ricotta is scented with thyme, a little 'pepper and then divided into 12 smaller pieces.
The zucchini flowers must first be stripped of pistils, gently washed and then filled with ricotta.
They put the flowers in a covered pan with a little 'olive oil.
Once the pan covered with parchment paper, you put in an oven preheated to 180 degrees and cook for 5 minutes.
The crumb of white bread should be separated from the crust and passed into the mixer with salt and basil. You add a tablespoon of olive oil and shake.
The flowers should be removed from the oven, sprinkled with breadcrumbs, chopped and baked again for another minute.