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
Scale
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.
