ZUCCHINI BLOSSOMS WITH BOURSIN AND FRESH TOMATO VINAIGRETTE
So delicious. Such elegance for minimal work! Restaurant beautiful. Looking forward to summer just for this! Number of servings depends on your garden! Herbs can be dry or fresh; use what YOU like! Prep time depends on how long it takes to pick the flowers. Be sure there are no little critters in the flowers. The cheese can be Boursin or Rondele'. I'm going to try goat cheese this year. It IS kind of a fiddly recipe. But it's so pretty. And it really doesn't take THAT long! This lends itself to all sorts of substitutes for cheese, vinaigrette and herbs, just whatever you like. From Jeremiah Tower's New American Classics.
Provided by Jezski
Categories Cheese
Time 25m
Yield 8 blossoms
Number Of Ingredients 6
Steps:
- Rinse blossoms and trim a little of the hard stems.
- Spray a broiler-safe plate with cooking spray.
- Fill blossoms with cheese, gently close and pat into shape. Place on broiler-safe plate.
- Brush with olive oil. Broil until cheese melts and blossoms turn crisp, 5-10 minutes.
- Serve with tomato vinaigrette in center and between. Very very pretty.
FRIED ZUCCHINI BLOSSOMS
Provided by Bon Appétit Test Kitchen
Categories Beer Vegetable Appetizer Side Fry Cocktail Party Fourth of July Father's Day New Year's Day Dinner Spring Summer Shower Deep-Fry Engagement Party Party Bon Appétit
Number Of Ingredients 7
Steps:
- In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
- Variation #1:
- For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
- Variataion #2:
- Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.
ZUCCHINI BLOSSOMS STUFFED WITH TOMATOES AND PARMESAN
Categories Cheese Tomato Vegetable Appetizer Side Bake Parmesan Zucchini Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil. Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
- Fill zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms (be careful not to tear blossoms). Sprinkle any remaining breadcrumb mixture over baking dish. Place zucchini atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead. Cover; chill.)
- Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.
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