* 4 oz soft goat cheese, room temperature
* 2 Tbsp fresh basil
* 2 Tbsp fresh marjoram
* 8 medium size zucchini blossoms, freshly picked
* 3 Tbsp extra virgin olive oil
* kosher salt to taste
* 5 cups garden grown cherry or grape tomatoes, cut in half
* 1 Tbsp fresh chives
|
1. Preheat oven to 350 degrees and oil a large baking sheet.
2. Gently rinse off zucchini blossoms, then trim any sharp points from the bottom leaves that hold the petals in place and trim the stem to 1/2 inch.
3. Now, slide a sharp knife lengthwise to lay the blossom open 'butterfly' style and remove the stamen or pistil (depending on if you chose male or female blossoms.) Pat dry.
4. In a large bowl, mix together the goat cheese with 1 tablespoon of the basil and 1 tablespoon of the marjoram; form into 8 equal size balls.
5. Lay 1 ball inside each of the open blossoms, then close blossom over the cheese ball and lay, cut side down, on prepared baking sheet.
6. Drizzle or brush each blossom with 1 1/2 tablespoon of olive oil and flavor with kosher salt, then bake for about 6 to 9 minutes - when you see the cheese bubble up over the blossom and start to ooze out and brown around the edges, they're done. Remove and set aside while you prepare the tomatoes.
7. In a large bowl, toss the tomatoes with the remaining 1 1/2 tablespoon olive oil, the remaining basil, the remaining marjoram, and the chives. Sprinkle with kosher salt and freshly ground pepper to taste, then arrange on plates.
8. Top with the baked zucchini blossoms, add more kosher salt if desired, and serve while blossoms are still warm.
|
If you've never tried cooking with zucchini blossoms before, this is a good recipe to start with. This salad is fancy enough for company, but also filling enough to feed your hungry family.
All the herbs are perfectly paired and the salad is colorful and beautifully arranged. This is the kind of salad you would expect in a 5 star restaurant, but it's easy enough to make at home.
|
