Cheese Stuffed Squash Blossoms with Cherry Tomato Sauce

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.

After consulting others on how I might prepare these edible flowers, I received this recommendation twice, from the Oyamel, via the Washingtonian

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
salt
pepper
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!!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in appetizer, cheese, tomato, vegetarian. Bookmark the permalink.

10 Responses to Cheese Stuffed Squash Blossoms with Cherry Tomato Sauce

  1. Gorgeous dish! Although I am not a vegetarian (far from it!) I think she got it right this time! :)

  2. thanks! Me too. I think those stuffed blossoms with some thinly sliced beef could be good too

  3. Anna says:

    I can't believe you made this on the one day in the past couple weeks I haven't been home. No fair! I want it!!

  4. woops. I was feeling inspired and I knew the time was ticking on those blossoms. You wont be here for lunch tomorrow either….

  5. Angela says:

    I've actually never had squash blossoms before, how do they taste on their own? In any event, yours look delicious.

  6. I think they taste sort of like a fresh, less "crunchy and meaty" zucchini

  7. DailyChef says:

    Thanks for sharing! Really enjoyed watching the video as well.

  8. Jason Gordon says:

    Which farmers market in NYC has cheese?

  9. http://www.cenyc.org/greenmarket — I don't know if they all do, but the one at 97th St between Columbus and Amsterdam Avenues does

  10. Seeing lots of recipes for squash blossoms, still kind of unsure, but have taken notes from you and thanks for the links.

Leave a Reply

Your email address will not be published. Required fields are marked *