Saturday, August 16, 2008
Full is her bounty
Richness pours .... taken home
Lush pleasures it brings
Stuffed Zucchini Blossoms – yields 12
24 zucchini blossoms – stamen carefully removed
6 ounces goat cheese
1/4-cup chives - chopped
1 tablespoon oregano - leaves only, chopped
1 shallot- minced
3 garlic cloves - minced
Salt and pepper to taste
2 egg whites
1/8-cup olive oil
In a work bowl mix together the goat cheese, chives, oregano, shallot, garlic, salt and pepper to thoroughly combine.
Gently open the zucchini blossom and add about a tablespoon to each, and then twist the top of the blossom closed.
Pre-heat the oven to 450 degrees.
In a work bowl whisk together the egg whites and olive oil – then dunk the stuffed blossoms in the egg mixture and then dredge in the breadcrumbs. Place the blossoms on a lightly oil baking tray. Repeat with the remaining zucchini blossoms.
Cook in the oven for 7 to10 minutes. Serve hot.