Squash Blossoms with Cheese and Aromatic Herbs

Ingredients

• 8 squash blossoms
• 1 ounce queso fresco crumbled, at room temperature
• 1 ounce manchego cheese crumbled, at room temperature
• 1 ounce provolone cheese crumbled, at room temperature
• 1 teaspoon fresh basil leaves finely chopped
• 1 teaspoon fresh chives finely chopped
• 1 teaspoon fresh thyme finely chopped
• Freshly ground black pepper
• 1 egg yolk
• 1 teaspoon of milk
• Extra-virgin olive oil to taste

Instructions

1. Pre-heat oven to 350°.
2. Finely chop the fresh herbs.
3. In a small bowl, crumble the cheese, combine chopped herbs and mix until smooth. Season with salt and pepper.
4. Gently open the blossom and spoon 1 1/2 to 2 teaspoons filling into each one, from which the center must be removed, in order to create room for the filling. Gently close the blossoms by twisting the petals to seal.
5. In small bowl, whisk the egg yolk with milk and brush every blossom with it.
6. Place blossoms on a parchment-covered baking sheet; place in the pre-heated oven and cook for 15 minutes or until lightly golden.
7. Serve warm.