Squash Blossoms and Goat Cheese
12 squash blossoms from Urban Herbs & Edible flowers
8 ounces Haystack Mountain Goat Cheese
assorted chopped fresh herbs (such as chive, garlic chive, basil, thyme, oregano, etc.)
salt and pepper to taste
1 egg beaten with 2 Tbsp. water
flour for dipping
olive oil for sautéing
• Mix
herbs and cheese. Thin with a little milk if necessary to make a spreadable
consistency. Wash the blossoms and tear them in half lengthwise. Carefully,
spread the blossoms with the cheese mixture and fold back over to seal the
blossom. Dip in egg, and then flour. Drop into hot oil and sauté for
3 minutes on each side. Serve immediately.
