Author Notes: Yes another ode to the infamous squash blossom! We are at the height of harvest season and my back yard is in full bloom with these gorgeous golden delights! I am not complaining by any stretch because they come and go so quickly…… this simply means I have to be a bit innovative as not to burn out my better half with the same daily preparation.
I really dig squash blooms done in the traditional manner, dipped in a batter and flash fried, either alone or stuffed, but honestly I find them a bit too heavy on a daily basis…..so herein lies the challenge to create something as delicious. Time to put on the creative cap and forge the garden for inspiration. BTW…check out that luscious garden in the back…..I’d be a total failure to not come up with something awesome!
Since I totally love the idea of stuffing them with goat cheese (or whatever suits your fancy), I decided not batter and fry them but to bake in an lightly oiled pan along with some fresh baby garden tomatoes and pine nuts; I could have used some yummo herbs but I decided to keep it simple for the first go around. The result…..OMG!!!!! Can I say scrumptious????? OHHHH yeah….to say the least and most definitely another one for the recipe books, not to mention my better half… —Eatentions
ounces Fresh Goat Cheese
pound Variety Fresh Tomatoes
Pinch of Sugar
- Lightly oil a 9 x 13 pan and preheat oven to 400.
- Remove the anthers inside, wash, and gently dry the flowers (or place on paper towel to air dry).
- Gently open each flower and stuff with 1 tsp of fresh goat cheese. Press together and place in pan. Repeat until all blossoms are filled.
- Toss tomatoes in a bowl with a little olive oil, salt, pepper, and a pinch of sugar. Add to pan with squash blossoms.
- Sprinkle pine nuts over blossoms.
- Put in oven for 20-25 min or until desired doneness.
- Remove and sprinkle with sea salt. Serve right away as an appetizer or side dish
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash