Monday, August 09, 2010
If you see these at your farmers market, snap them up and have a simple dish that captures the fleeting flavor of summer (yes, it's almost mid August. Sigh). Squash blossoms are so simple, but there's something ethereal about eating flowers.
Inside the flower, drop in some cheese....I tried chevre, Tillamook chile cheddar, Mexican queso fresco, and Tillamook cracked black pepper. Any and all were delicious. The most traditional is the queso fresco as it doesn't melt as much as the other cheese. So you drop in some cheese, then gently fold up the flower ends, and place the little bundles on a pan. Cook in a 350 degree oven for 3-4 minutes and they're done.
Finger food of summer, finger food of flowers, finger food of simplicity.