This past Friday, the Vegetarian took a trip to the Farmers Market while I was working diligently. She came back with a bounty of fresh vegetables, cheese and fruit. Of her farmers market purchase, the goat cheese and squash blossoms appeared to have the most promise. I have had squash blossoms on pizza from 2 Amy’s, but I have never tried to use them myself, until now.
Video can now be found here.
After watching this video and seeing how long it would take to make the delicious sauce, I opted for a quick out. Stuff the blossoms with goat cheese and rosemary, then top it with a tomato sauce using fresh orange cherry tomatoes. I have to say, it came out great and would be even better with a sauce that was made over a longer period of time.
Here is what you need:
Serves 1 as a small lunch or a few as an appetizer
~10-12 squash blossoms
1/2 cup fresh goat or sheep cheese
1 teaspoon fresh rosemary, finely diced
1 garlic clove, minced
1/2 pint container cherry tomatoes, cut in half
1 shallot, diced
2 tablespoons white wine
1 tablespoon lemon juice
2 tablespoons olive oil
To prepare the cheese filling, mix cheese, rosemary and lemon juice in a small bowl. Remove stems from blossoms, and carefully fill a small ball of cheese into each, pressing it down to fill the entire flower. Complete with all blossoms, set aside.
In a small sauce pan, heat half the oil over low heat. Add garlic and cook until fragrent, about 1 minute. Add shallot, cook another 2 minutes. Add tomatoes and white wine. Season with salt and pepper and cook on medium-low heat until tomatoes turn into a nice sauce, about 10-12 minutes.
When the sauce is nearly finished, heat a small skillet oer medium heat with remaining tablespoon olive oil. When hot, add blossoms and carefully cook until cheese begins to melt. Cook in batches if necessary, about one 1-2 minutes per batch.
Serve with tomato sauce and enjoy!!