If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: We live in LA, and we went to Ojai, California for the weekend to get away. Ojai is a beautiful valley with tons of citrus groves, as well as walnuts and other crops. We bought a lovely box of squash blossoms from the farmer's market and some walnut oil from a local grower. This recipe is the delicious result. The sweetness of the raisins and squash blossoms pairs beautifully with a high quality walnut oil. - clintonhillbilly
- 12 squash blossoms
- 1/2 cup fresh mozzarella, diced
- 2 tablespoons raisins, chopped
- 2 tablespoons oil-packed sundried tomatoes, chopped
- 1/2-1 teaspoons cayenne pepper
- 1 tablespoon olive oil
- 2 teaspoons walnut oil
- salt to taste
- Mix together the mozzarella, raisins, sundried tomatoes, and cayenne pepper in a bowl. Preheat oven to 350.
- Grease a cookie sheet with a thin film of olive oil.
- Stuff the squash blossoms with the mozzarella - sundried tomato - raisin mixture, twist the ends and tuck them under, placing them on cookie sheet.
- Bake for ten to twelve minutes, then drizzle with walnut oil and salt to taste.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.
Shop Spring Cleaning
Simple, Springy Leek Soup
The Best Cinnamon Rolls
10 Cozy Finger Foods