This gourmet Tomato Salad Recipe features baked zucchini blossoms stuffed with herbed goat cheese. This elegant dish is fairly simple to prepare. Perfect for special gatherings and formal dinner parties.
Ingredients
4 oz soft goat cheese, room temperature
2 Tbsp fresh basil
2 Tbsp fresh marjoram
8 medium size zucchini blossoms, freshly picked
3 Tbsp extra virgin olive oil
Kosher salt to taste
5 cups garden grown cherry or grape tomatoes cut in half
1 Tbsp fresh chives
Instructions
Preheat oven to 350F degrees.
Oil a large baking sheet.
Gently rinse the blossoms and remove sharp points from the leaves. Slice the blossom lengthwise to lay it flat in the “butterfly†style and remove the stamen or pistil. Pat dry.
In a large bowl, combine goat cheese with 1 Tbsp basil and 1 Tbsp marjoram.
Form into 8 equal-sized balls and place in the center of the open blossoms.
Close each blossom over the ball and place on the baking sheet cut side down.
Brush each blossom with 1 1/2 Tbsp olive oil and season with kosher salt.
Bake 6-9 minutes. Blossoms are done when cheese bubbles and oozes from the petals.
Remove from heat and set aside.
Toss tomatoes with remaining olive oil, basil, marjoram and the chives.
Season with salt and pepper to taste.
Arrange tomato blend on plates and top with baked blossoms. Serve warm.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 8 servings
Tomato Salad
Ingredients
- 4 oz soft goat cheese room temperature
- 2 Tbsp fresh basil
- 2 Tbsp fresh marjoram
- 8 medium size zucchini blossoms freshly picked
- 3 Tbsp extra virgin olive oil
- Kosher salt to taste
- 5 cups garden grown cherry or grape tomatoes cut in half
- 1 Tbsp fresh chives
Instructions
- Preheat oven to 350F degrees.
- Oil a large baking sheet.
- Gently rinse the blossoms and remove sharp points from the leaves. Slice the blossom lengthwise to lay it flat in the “butterfly†style and remove the stamen or pistil. Pat dry.
- In a large bowl, combine goat cheese with 1 Tbsp basil and 1 Tbsp marjoram.
- Form into 8 equal-sized balls and place in the center of the open blossoms.
- Close each blossom over the ball and place on the baking sheet cut side down.
- Brush each blossom with 1 1/2 Tbsp olive oil and season with kosher salt.
- Bake 6-9 minutes. Blossoms are done when cheese bubbles and oozes from the petals.
- Remove from heat and set aside.
- Toss tomatoes with remaining olive oil, basil, marjoram and the chives.
- Season with salt and pepper to taste.
- Arrange tomato blend on plates and top with baked blossoms. Serve warm.
Photo by Debs (ò‿ó)♪ 
