Ingredients
Squash Blossoms
- 12 squash blossoms
Filling
- 4 ounces of goat’s cheese
- 1 tablespoon wholegrain mustard
Finishing
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it reaches the perfect temperature for baking the squash blossoms evenly.
- Prepare the Blossoms: Carefully make a slit in each squash blossom and remove the stamen from inside. Gently rinse the blossoms under cold water and pat them dry on a paper towel to remove moisture, which helps them crisp in the oven.
- Make the Filling: In a small bowl, combine the goat’s cheese and wholegrain mustard, mixing well until smooth and evenly blended for a flavorful stuffing.
- Stuff the Blossoms: Using a spoon, fill each blossom with about a tablespoon and a half of the cheese and mustard mixture. Then, brush each blossom lightly with olive oil and sprinkle with flaky sea salt to enhance the flavor and texture.
- Bake: Arrange the stuffed blossoms on a baking sheet lined with parchment paper to prevent sticking. Bake in the preheated oven for 10 to 15 minutes, or until the blossoms are nicely browned and the filling is warm and slightly melted. Remove from oven and serve warm.
Notes
- Make sure to gently handle the squash blossoms as they are delicate and can tear easily.
- You can substitute goat’s cheese with ricotta or cream cheese for a milder flavor.
- Serve these stuffed blossoms as an elegant appetizer or a light snack with a crisp white wine.
- For a crispier texture, avoid overcrowding the baking sheet and ensure air circulation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
