Prep 20 mins
Cook 5 mins
So delicious. Such elegance for minimal work! Restaurant beautiful. Looking forward to summer just for this! Number of servings depends on your garden! Herbs can be dry or fresh; use what YOU like! Prep time depends on how long it takes to pick the flowers. Be sure there are no little critters in the flowers. The cheese can be Boursin or Rondele'. I'm going to try goat cheese this year. It IS kind of a fiddly recipe. But it's so pretty. And it really doesn't take THAT long! This lends itself to all sorts of substitutes for cheese, vinaigrette and herbs, just whatever you like. From Jeremiah Tower's New American Classics.
- squash blossoms, any number
- herb cheese spread, sufficient for the number of flowers you have
- 1 cup peeled seeded chopped tomato
- herbs (dry or fresh)
- 2 chopped shallotsor green onions or 1⁄4 small onion
- oil & vinegar, sugar, salt, pepper
- Rinse blossoms and trim a little of the hard stems.
- Spray a broiler-safe plate with cooking spray.
- Fill blossoms with cheese, gently close and pat into shape. Place on broiler-safe plate.
- Brush with olive oil. Broil until cheese melts and blossoms turn crisp, 5-10 minutes.
- Serve with tomato vinaigrette in center and between. Very very pretty.
A shame no-one has reviewed this. Easy, (can be) low-fat, quite a sensation. I did, however, change a few things. No Boursin handy so I finely chopped many fresh herbs incl. chives for the oniony bite, S & P, and added it to low-fat cream cheese. If no chives, you may add a very little minced garlic. The flavors blended overnight. You kind of have to estimate quantities. It is very adaptable and at worst you may have one thing or another left. It's all good. Stuffing them is a snap. I sprayed EVOO on a baking sheet, placed the loaded blossoms and sprayed them. 350' oven for maybe 10-15 minutes till they get browned and a little crisp. I had no dipping sauce, but will the next time.