When I picked up squash
blossoms at a recent stroll through Union Square Market, I knew exactly
how I wanted to prepare them. I'd had the delicately sweet blossoms
before with ricotta, and thought that a smooth goat cheese and honey
filling might be perfect. I wanted to keep it healthy, so instead of
deep frying the blossoms, I opted to bake them and the results were
magnificent. Recommended with a glass of sauvignon blanc, and as a great
hors d'oeuvre for a cocktail party.
6 ounces goat cheese
3 tbs honey
1 egg white
1 whole egg plus a tbs of water, beaten
8 squash blossoms
1 cup gluten free panko breadcrumbs, seasoned
Cooking spray for the cookie sheet
Preheat oven to 350 degrees.
Combine cheese, honey, and egg white in medium bowl. Using a pastry tube or a teaspoon, gently fill the squash blossoms about half-full with the cheese mixture.
Brush each blossom with the
egg wash, then roll each blossom in the breadcrumbs and place on a
cookie sheet. Bake for 12 to 15 minutes, until warm, lightly browned,
crisp. Remove from the oven, and serve warm.