Name: Squash Blossoms with Cheese and Aromatic Herbs
Prep time: 15 min
Cook time: 15 min
Yield: 8 blossoms
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)

Squash Blossoms with Cheese and Aromatic Herbs

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
8blossoms	15minutes

Cook Time

15minutes

Servings	Prep Time
8blossoms	15minutes

Cook Time

15minutes

Ingredients

8 squash blossoms
1ounce queso frescocrumbled, at room temperature
1ounce manchego cheesecrumbled, at room temperature
1ounce provolone cheesecrumbled, at room temperature
1teaspoon fresh basil leavesfinely chopped
1teaspoon fresh chivesfinely chopped
1teaspoon fresh thymefinely chopped
Freshly ground black pepper
1 egg yolk
1teaspoon of milk
Extra-virgin olive oilto taste

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.