There are many ways to prepare squash blossoms. I like them simply fried, but when you don’t feel like making a batter and heating up a pan full of oil, you can also stuff and bake them for a simple appetizer. Combining them with a mild goat cheese and fresh herbs lets the delicate squash flavor come through. They make a great few bites to snack on with a crisp white wine while dinner is being prepared.
6 squash blossoms
3 tablespoons chèvre
1 tablespoon fresh chopped basil
extra virgin olive oil
Preheat oven to 375˚ F and line a baking sheet with parchment paper. Lightly drizzle paper with olive oil.
Break the fibrous green mini-petals off of the blossoms which are bitter. Gently open the petals and remove the pointy center (anther if blossom is male or pistil if blossom is female).
Mix together chèvre, basil, and season with a bit of salt and pepper.
Fill each blossom with a spoonful of the stuffing and close the petals around it. Place filled blossoms on prepared baking sheet and bake in preheated oven for 15 minutes, until heated through.