Goat Cheese-Stuffed Zucchini Blossoms on Tomato Salad Recipe

Goat Cheese-Stuffed Zucchini Blossoms on Tomato Salad

SERVES 4

Zucchini blossomssquash flowersare either male, which have stems, or female, which are attached to baby squash. Either will work for this recipe. If possible, use zucchini blossoms picked the same day you plan to use them. Store them in a tightly sealed plastic bag in the refrigerator until you are ready to cook.

4 oz. fresh, mild, soft goat cheese, at room temperature
2 Tbs. coarsely chopped fresh basil
2 Tbs. coarsely chopped fresh marjoram
8 large fresh zucchini blossoms
3 Tbs. extra virgin olive oil
Salt to taste
2 cups vine-ripened cherry or other small tomatoes, halved or quartered, or two large vine-ripened tomatoes cut in bite-sized pieces

Preheat oven to 350F. Lightly oil baking sheet or line with parchment paper, and set aside.
Mix cheese with half basil and half marjoram. Form into 8 balls of equal size.
Inspect blossoms for insects, and snap off pistils inside flowers with fingertips. Cut stems to about 1 inch. Put ball of cheese inside each blossom, and arrange on baking sheet. Brush blossoms with half the olive oil, and season lightly with salt.
Bake stuffed blossoms for 7 to 10 minutes, or until petals collapse onto cheese and sizzle slightly around the edges.
Meanwhile, toss tomato halves or slices with remaining olive oil, marjoram and basil. Season with salt.
To serve, arrange salad on four plates, and top with warm blossoms.