Zucchini Blossoms With Boursin and Fresh Tomato Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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So delicious. Such elegance for minimal work! Restaurant beautiful. Looking forward to summer just for this! Number of servings depends on your garden! Herbs can be dry or fresh; use what YOU like! Prep time depends on how long it takes to pick the flowers. Be sure there are no little critters in the flowers. The cheese can be Boursin or Rondele'. I'm going to try goat cheese this year. It IS kind of a fiddly recipe. But it's so pretty. And it really doesn't take THAT long! This lends itself to all sorts of substitutes for cheese, vinaigrette and herbs, just whatever you like. From Jeremiah Tower's New American Classics. Ingredients:
squash blossoms, any number |
herb cheese spread, sufficient for the number of flowers you have |
1 cup peeled seeded chopped tomato |
herbs (dry or fresh) |
2 chopped shallotsor green onions or 1/4 small onion |
oil & vinegar, sugar, salt, pepper |
Directions:
1. Rinse blossoms and trim a little of the hard stems.
2. Spray a broiler-safe plate with cooking spray.
3. Fill blossoms with cheese, gently close and pat into shape. Place on broiler-safe plate.
4. Brush with olive oil. Broil until cheese melts and blossoms turn crisp, 5-10 minutes.
5. Serve with tomato vinaigrette in center and between. Very very pretty.
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