Stuffed Squash Blossoms with Mint Goat Cheese
12-16 squash or zucchini blossoms
1 1/2 cups goat cheese
1 cup mint leaves, finely chopped
Ground black pepper
Preheat the oven to 425F.
In a small bowl, mix the chopped mint into the goat cheese with a fork, add black pepper to taste.
Drizzle a thin layer of olive oil into a medium baking dish.
With a sharp paring knife, gently make a slit lengthwise on one side of each blossom. Carefully hold the flaps open while stuffing about a tablespoon inside. Close the flaps gently and place in the baking dish. Repeat with all the blossoms. Drizzle with olive oil and sprinkle with sea salt and ground pepper. Cover the dish loosely with foil.
Place in the middle of the oven and bake for 15 minutes. Remove the foil and bake for another 2 minutes. Remove and serve immediately.
Serves 4 people as a light appetizer.
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