Squash blossoms are everywhere at the greenmarket, which makes me very happy, and this is a twist on a classic way to prepare them.
The creaminess of the cheese and the sweetness of the honey bring out the best in the delicate flowery flavor of the blossoms. But don’t let these delicate flowers fool you, they are sturdy enough for a good amount of filling and crisp up perfectly in the oven.
I served these on a bed of sautéed yellow squash ribbons, but they are equally satisfying on their own.
- 10-15 squash blossoms
- 8 oz quark/fresh cheese/or farmers cheese
- 3 tablespoons fresh chopped flat leaf parsley
- 2 T + 1 T panko
- 1 T honey
- olive oil
- salt, pepper
1. Preheat oven to 350F. Wash and trim the blossoms, removing the pestles.
2. In a bowl, mix together quark/cheese, honey, parsley, and 2 T of panko – this will be your stuffing. Mix the remaining panko with enough olive oil to get a nice crumbly mixture – this will be your topping.
3. Fill each blossom with about a spoon, a spoon and a half (depending on blossom size), of filling. Sprinkle with the panko topping and line them up in a baking dish.
4. Bake for about 15 minutes until just crisped up and your delicious little blossom ‘packets’ are ready!