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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Fresh from the garden, nothing beats home grown squash blossoms and fragrant basil! I kept things even more homegrown by using tomatoes from last year that I dried! High quality chevre is a must here too, bonus points if you have a local producer! Read more ! Stuffing these is a bit of a production but it is so worth it - and the purchase of a disposable piping bag! These are different from your usual stuffed blossoms in that they're roasted, not fried - nice and light for late Summer nights! Ingredients:
boiling water |
12 dry-packed sun-dried tomato halves, chopped into very small pieces |
200g soft goat cheese (chevre), room temperature |
12 leaves fresh basil, chiffonade |
1/2 tbsp richly flavoured olive oil |
9 large squash or pumpkin blossoms, cleaned and dried |
Directions:
1. Pour boiling water over sun dried tomato halves in a small bowl.
2. Let stand 20 minutes, then drain and set aside.
3. In a shallow, wide bowl, mix together goat cheese, basil, olive oil and soaked tomatoes with a fork until well blended.
4. Scoop into a piping bag (disposable ones are cheap at craft stores, Ziploc baggies tend to burst at the seams) and place into the fridge for 20 minutes.
5. Preheat oven to 425F, lightly spray a casserole or rectangular paking dish with PAM.
6. Pipe the cheese filling into the blossoms, as tightly as possible, to the point where the petals flare and separate.
7. Arrange the filled blossoms in the sprayed pan, coat with a spray of PAM and cover with foil.
8. Bake for 30 minutes. Cool 5 minutes covered, then serve immediately.
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