Squash blossom are a spring/summer treat that reminds me of my grandmother's cooking, and then of my mama's, back in Italy. Instead of frying the blossoms I baked them, and they made a perfect, healthier appetizer. Enjoy!
| Servings | Prep Time |
| 8 blossoms | 15 minutes |
| Cook Time |
| 15 minutes |
|
|
|
|
Squash blossom are a spring/summer treat that reminds me of my grandmother's cooking, and then of my mama's, back in Italy. Instead of frying the blossoms I baked them, and they made a perfect, healthier appetizer. Enjoy!
|
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
Servings: blossoms
Units:
Instructions
- Pre-heat oven to 350°.
- Finely chop the fresh herbs.
- In a small bowl, crumble the cheese, combine chopped herbs and mix until smooth. Season with salt and pepper.
- 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.
- In small bowl, whisk the egg yolk with milk and brush every blossom with it.
- Place blossoms on a parchment-covered baking sheet; place in the pre-heated oven and cook for 15 minutes or until lightly golden.
- Serve warm.
Recipe Notes
Do not salt too much, because both the provolone cheese and the manchego cheese are quite salty. Do not overcook the blossoms, or the cheese will toughen up. Feel free to substitute with you favorite cheese, avoiding mozzarella that will produce water through cooking.
Share this Recipe