This is one of my favorite summer treats. Tender, crispy blossoms and warm garlic-herb goat cheese—deliciously rich, slightly sweet, and garden-fresh. You can buy squash blossoms at the farmer’s market this time of year, or if you grow squash, this is a great way to enjoy the plant before the squash themselves are ready.
Ingredients:
A dozen squash blossoms (great if they have mini squash attached)
Half-pound log of chèvre, at room temperature
Two eggs
One clove of garlic, minced
Handful of fresh chopped parsley, chives and tarragon (or whatever herbs you like)
Olive or canola oil for sautéing (or use a little of both)
1. Beat the eggs and mix with the goat cheese, herbs and garlic. Delicately separate the petals of the blossoms, and use a spoon to put the filling inside.
2. Heat oil on medium-low and place the blossoms in the pan. Sauté about five minutes each side, turning frequently, until they’re golden-crisp on both sides and the cheese has melted. Serve immediately. They won’t last long!
Blossoms on the plant (beside bug-fighting marigolds)
Ready for the pan
Minus the ones that got devoured before I could snap a photo
