Roasted Squash Blossoms with Mozzarella and Walnut Oil
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
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12
squash blossoms
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1/2
cup fresh mozzarella, diced
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2
tablespoons raisins, chopped
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2
tablespoons oil-packed sundried tomatoes, chopped
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1/2-1
teaspoons cayenne pepper
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1
tablespoon olive oil
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2
teaspoons walnut oil
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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
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Great recipe! I love the idea of the sweetness of the raisins with the salty sun-dried tomatoes and creamy mozzerella.
Thanks! Adding the raisins was my wife's idea and it was right-on. What I like about this recipe is that you can really taste the squash blossoms. They have a delicate flavor and it gets lost sometimes when they are deep fried and battered.
Thanks! Yes, I love California!
hardlikearmour is a trusted home cook.
so jealous you can get squash blossoms now! This sounds lovely.
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