These delicious blossoms get a little crispy when broiled. With the creamy goat cheese and red-ripe tomato sauce, they taste like pure summer.
Purchase squash blossoms at the farmers market or your greengrocer. Best is to pick them from your own garden. They will only keep, refrigerated, for about a day.
6-8 appetizer servings
20 very fresh zucchini or other edible squash blossoms
11 oz. creamy mild goat cheese
Fresh herbs: your choice of thyme, basil, parsley, chervil, etc.
2 large, ripe tomatoes
Freshly ground black pepper
Inspect squash blossoms; don’t get them wet, but check inside for bugs and dirt. Open them gently, as they are fragile. If dirty, brush with a soft pastry brush, and remove any insects. Set aside.
Mix goat cheese with a tablespoon of olive oil and a little of the freshly chopped herbs of your choice; thyme is especially nice, and one or two others. Add garlic if you want, finely minced or pressed. Using a narrow teaspoon or a pastry bag, place about 1 tablespoon of goat cheese (less if blossoms are small) inside each squash blossom. Close blossom. Brush each with a little olive oil and place on a parchment-lined baking sheet. Set aside.
Make a sauce of the tomatoes, with the tomatoes finely chopped (including their juice), a little olive oil, more fresh herbs, salt, pepper, and garlic to taste. Set aside; this will taste better if it marinates for an hour, covered.
Broil the squash blossoms for three to five minutes, until the edges of the blossoms are a little browned and crisp and the cheese is soft and just beginning to melt. Serve immediately, topped with a tablespoon or two of the tomato sauce. Nice with thin slices of crusty bread.
Adapted from Follow Your Heart Cookbook: Recipes from the Vegetarian Restaurant by Janice Cook Knight, Wiley, 2005.