Description
This delightful Stuffed Squash Blossoms recipe features tender, edible squash flowers filled with creamy goat’s cheese blended with tangy wholegrain mustard. Baked to golden perfection with a drizzle of olive oil and a sprinkle of flaky sea salt, these blossoms make an elegant appetizer or light snack that highlights fresh, simple ingredients.
Ingredients
Scale
Ingredients
- 12 squash blossoms
- 4 ounces goat’s cheese
- 1 tablespoon wholegrain mustard
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it reaches the perfect temperature for baking the blossoms evenly.
- Prepare Squash Blossoms: Carefully make a slit in each squash blossom and remove the stamens inside. Rinse the blossoms gently under cool water and pat them dry on a paper towel to remove excess moisture.
- Make Filling: In a small bowl, combine the goat’s cheese and wholegrain mustard thoroughly until you have a smooth, even mixture ready for stuffing.
- Stuff and Season Blossoms: Using a small spoon, fill each blossom with approximately 1.5 tablespoons of the cheese and mustard mixture. Then, brush each blossom lightly with olive oil and sprinkle flaky sea salt on top to enhance flavor and aid browning.
- Bake: Arrange the stuffed blossoms on a baking sheet lined with parchment paper. Place them in the preheated oven and bake for 10 to 15 minutes, or until the blossoms are lightly browned and the filling is warmed through.
Notes
- Squash blossoms are delicate; handle with care to avoid tearing.
- Removing the stamen is essential to reduce bitterness inside the blossoms.
- You can substitute goat’s cheese with ricotta or cream cheese for a different texture.
- Serve immediately for best taste and texture, as the blossoms soften quickly after baking.
- For a crispy version, consider lightly breading and frying the stuffed blossoms instead.
