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