Saturday, July 13, 2013

Stuffed Squash Blossoms on Herbed Tomato Salad

This dish is a celebration of summer. It's a bit of work, but well worth it for warm goat cheese hidden in squash blossoms on top of a fresh tomato salad. My squash blossoms were on the small side, so I had to make the balls even smaller.

One year ago: Israeli Couscous with Fresh Corn, Tomatoes, and Feta
Two years ago: Spinach with Ginger and Green Chiles
Three years ago: Thai Shrimp and Spinach Curry

Stuffed Squash Blossoms on Herbed Tomato Salad (from The Herbfarm Cookbook)

4 ounces goat cheese
1 tbsp coarsely chopped basil
1 tbsp finely chopped marjoram
8 large zucchini blossoms, pistil removed
1 tbsp olive oil, plus more for brushing
2 cup cherry tomatoes, halved or quartered or larger tomatoes cut into bite-sized pieces
1 tbsp coarsely chopped marjoram
12 basil leaves, torn into 1/2" pieces

1. Stir filling ingredients together in small bowl. Form into 8 balls. Cover and set aside.
2. Bring a pot of salted water to a boil. Plunge 4 blossoms at a time into water and boil for 10 second. Remove with slotted spoon and plunge into a bowl of cold water.
3. Heat oven to 350F. Line a baking sheet with parchment paper. Carefully place ball of goat cheese filling in each blossom and close bloom (it may be easier to separate petals underwater. Place on baking sheet and brush with oil. (You can do this ahead of time and refrigerate covered.)
4. Bake blossoms until cheese is warmed through, 5 - 7 minutes.
5. Toss tomatoes with 1 tbsp olive oil, marjoram and basil. Season with salt and pepper to taste and arrange on 4 plates.
6. Top each salad with 2 blossoms and serve.

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