Cheese

Roasted Squash Blossoms with Mozzarella and Walnut Oil

March 14, 2011
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

  • Serves 2
Ingredients
  • 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
In This Recipe
Directions
  1. Mix together the mozzarella, raisins, sundried tomatoes, and cayenne pepper in a bowl. Preheat oven to 350.
  2. Grease a cookie sheet with a thin film of olive oil.
  3. Stuff the squash blossoms with the mozzarella - sundried tomato - raisin mixture, twist the ends and tuck them under, placing them on cookie sheet.
  4. Bake for ten to twelve minutes, then drizzle with walnut oil and salt to taste.

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clintonhillbilly

Recipe by: clintonhillbilly

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