There is something truly magical about the delicate charm of Stuffed Squash Blossoms with Goat’s Cheese and Mustard Recipe. This dish brings together the light, floral flavor of fresh squash blossoms perfectly paired with the creamy tang of goat’s cheese and the gentle kick of wholegrain mustard. It’s a simple yet elegant appetizer or snack that wows every time, making it a personal favorite for entertaining guests or enjoying a cozy night in with something special and satisfying.
Ingredients You’ll Need
You don’t need a long list of fancy ingredients for this recipe—just a handful of thoughtfully chosen items that blend effortlessly to create layers of flavor and texture. Each ingredient plays a crucial role in the freshness, creaminess, and subtle spice that make this dish shine.
- 12 squash blossoms: The star of the show, tender and slightly sweet, they hold the filling beautifully and add an elegant floral note.
- 4 ounces of goat’s cheese: Rich and creamy with a subtle tang that complements the blossoms perfectly.
- 1 tablespoon wholegrain mustard: Adds a gentle warmth and texture that balances the smooth cheese.
- 1 tablespoon olive oil: Brushed over the blossoms to encourage a golden, slightly crispy finish.
- 1 teaspoon flaky sea salt: Sprinkled on top to enhance flavors and give a delightful crunch.
How to Make Stuffed Squash Blossoms with Goat’s Cheese and Mustard Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400 degrees Fahrenheit (200 C). This temperature is perfect for roasting the blossoms just enough to lightly brown them while preserving their delicate texture and flavor.
Step 2: Prepare the Blossoms
Gently make a slit in each squash blossom and carefully remove the stamen inside. Then rinse the blossoms lightly and place them on a paper towel to dry thoroughly—this step ensures they won’t get soggy while baking.
Step 3: Make the Filling
In a small bowl, combine the creamy goat’s cheese and the wholegrain mustard. Mixing these two ensures every bite is beautifully balanced, with a touch of spice cutting through the richness.
Step 4: Stuff and Season
Fill each blossom with about a tablespoon and a half of the cheese and mustard mixture. Once stuffed, brush the exterior with olive oil to help them bake to a lovely golden crisp, and sprinkle flaky sea salt on top to finish with a burst of flavor and texture.
Step 5: Bake to Perfection
Arrange the stuffed blossoms on parchment-lined baking sheets with space around each. Bake for 10 to 15 minutes until they turn golden brown and slightly crisp. This quick roasting keeps them tender inside while adding a slight crunch outside that makes the dish irresistible.
How to Serve Stuffed Squash Blossoms with Goat’s Cheese and Mustard Recipe
Garnishes
For a little extra flair, scatter fresh herbs like chopped chives or parsley over the blossoms right after baking. A drizzle of quality olive oil or a light sprinkle of lemon zest also elevates the flavors and adds fresh brightness.
Side Dishes
Serve these stuffed squash blossoms alongside a crisp green salad dressed with lemon vinaigrette or a bowl of roasted new potatoes. Their subtle flavors harmonize beautifully with fresh, vibrant sides without overpowering the dish.
Creative Ways to Present
For an entertaining twist, place the blossoms on a wooden board layered with vibrant greens and edible flowers. Alternatively, serve them in small ramekins or on individual plates with a delicate drizzle of honey mustard sauce to wow your guests visually as well as on the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container lined with paper towels to absorb moisture and refrigerate for up to two days. This helps keep the blossoms from becoming soggy and the cheese fresh.
Freezing
Because of their delicate nature, freezing stuffed squash blossoms is not ideal. The texture of both the blossoms and the cheese filling can degrade after thawing, so it’s best to make and enjoy them fresh whenever possible.
Reheating
To reheat, gently warm the blossoms in a low oven (around 300 degrees Fahrenheit) for about 5-7 minutes. Avoid the microwave, which can make them rubbery or soggy. The oven helps maintain crispiness and brings back that gently roasted flavor.
FAQs
Can I use a different cheese instead of goat’s cheese?
Absolutely! While goat’s cheese provides a perfect tang and creaminess, you can try cream cheese or ricotta for a milder, softer filling. Just remember that sharper cheeses change the flavor profile significantly.
Where can I find squash blossoms?
Squash blossoms are usually available at farmers’ markets during the summer or sometimes in specialty grocery stores. If you can’t find them fresh, consider asking a local farmer or checking out grow-your-own options.
Can this recipe be made vegan?
You can swap the goat’s cheese for a plant-based vegan cheese, and use a mustard that’s free from animal products. The results won’t be quite the same but can still be delicious and delightful.
Should I cook the blossoms before stuffing?
No need to pre-cook them; the roasting step after stuffing cooks them perfectly. Raw blossoms have a tender texture that becomes beautifully soft and slightly crispy after baking.
How can I prevent the blossoms from tearing when stuffing?
Handle the blossoms very gently and don’t overstuff them—using about a tablespoon and a half of filling is ideal. Making a careful slit helps avoid tearing as you insert the cheese mixture.
Final Thoughts
This Stuffed Squash Blossoms with Goat’s Cheese and Mustard Recipe is a true celebration of simple ingredients coming together in perfect harmony. Whether you’re serving them as a light appetizer or a special treat, they are guaranteed to bring smiles and compliments to the table. I wholeheartedly encourage you to try this recipe soon and experience the bliss of these golden, creamy bites for yourself!
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Stuffed Squash Blossoms with Goat’s Cheese and Mustard Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delightfully delicate and flavorful, these stuffed squash blossoms are filled with creamy goat’s cheese and a hint of wholegrain mustard, then oven-baked to golden perfection. Perfect as an elegant appetizer or light snack, this recipe highlights the tender blossoms with a simple yet delicious filling and a crispy finish.
Ingredients
Squash Blossoms
- 12 squash blossoms
Filling
- 4 ounces goat’s cheese
- 1 tablespoon wholegrain mustard
Finishing Touches
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
Instructions
- Preheat the oven. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it reaches the perfect temperature for baking the blossoms evenly.
- Prepare the squash blossoms. Carefully make a slit in each squash blossom and remove the stamen to prevent any bitterness. Rinse the blossoms gently under cold water and then lay them on a paper towel to dry completely, ensuring the filling adheres well.
- Make the filling. In a small bowl, combine the creamy goat’s cheese with wholegrain mustard, mixing until smooth and well incorporated for a tangy and rich filling.
- Stuff the blossoms. Using about one and a half tablespoons of the cheese mixture, gently stuff each blossom. Then brush them lightly with olive oil and sprinkle flaky sea salt over the top for added flavor and texture.
- Bake until golden. Arrange the stuffed blossoms on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, or until the blossoms are nicely browned and slightly crisp on the edges. Serve warm for the best taste and texture.
Notes
- Remove the stamens carefully to avoid damaging the delicate petals.
- Use fresh squash blossoms for optimal flavor and texture.
- If goat’s cheese is unavailable, a mild ricotta or cream cheese can be substituted.
- Make sure the blossoms are dry before stuffing to prevent sogginess.
- Serve immediately after baking for the best experience.
