Soft goat cheese, ricotta and buffalo mozzarella would have all worked (and can be substituted), but I went for the richest thing I could get: burrata, which is essentially mozzarella filled with heavy cream. I spooned some into the flowers, dotting the cheese with a tangy, garlicky tapenade. Then I piled the blossoms onto a platter, slicked them with good olive oil until they shined, and sprinkled them with crunchy sea salt.
- 1 cup pitted mixed black olives, coarsely chopped
- 3 anchovy fillets, chopped
- 1 large garlic clove, minced
- 1 teaspoon chopped rosemary
- 1 teaspoon finely grated lemon zest
- 3 tablespoons extra-virgin olive oil, more for garnish
- 12 squash blossoms
- 1 piece burrata or buffalo mozzarella
- Coarse sea salt
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
43 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 5 milligrams cholesterol; 250 milligrams sodium
- In a food processor, combine olives, anchovy, garlic, rosemary and lemon zest. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding 3 tablespoons olive oil.
- Cut a lengthwise slit in each blossom. Spoon about 1 tablespoon burrata and 1/2 teaspoon tapenade into each blossom (you may not use all of the cheese or tapenade). Pinch closed. Transfer blossoms to a platter. Drizzle generously with oil and sprinkle with salt.