This delicious recipe is summer on a plate— goat cheese, honey, fresh basil, and squash blossoms fresh from the farmers market (or your garden!). They’re crispy on the outside and stuffed with a sweet and tangy filling. If you’re looking for the ultimate easy and impressive appetizer… look no further. See below for Frequently Asked Questions, Ingredient Recommendations, and the Recipe Background.
What is a Squash Blossom?
They’re edible flowers from the squash family of plants (think zucchini, spaghetti squash, etc.). They’re typically bright yellow with a light green stem. They are often difficult to find in the grocery store but you can find them at farmers markets form late spring to late summer. You can also pull them fresh off of squash plants if you have them in your garden.
Let’s Talk Ingredients
This recipe doesn’t have a lot of ingredients so it’s important to use the best quality you can find.
Squash Blossoms: I found these at a local farmers market.
Goat Cheese: I used a plain goat cheese from Trader Joes (it’s SO much cheaper than the grocery store).
Parmesan: I always use Parmigiano-Reggiano blocks that I grate myself— freshly grated cheese has so much more flavor than pregrated. If you’re going to splurge, parmesan is a great ingredient to do it on.
Honey: I’m using local wildflower honey because it’s what I had in the pantry. If you have an herb infused or spiced honey, that would also be delicious.
Basil: Fresh basil is important to use in this recipe. Dried basil won’t add the same punch of flavor and freshness.
How to Make Stuffed Squash Blossoms
Step one: Prepare the squash blossoms
To prepare the blossoms, gently cut one side and open it like a book. Remove the anther (the little orange triangle). Stuff it with the goat cheese, honey, parmesan, and basil.
Step two: Coat the squash blossoms
Next, coat the stuffed blossoms in an egg wash followed by panko bread crumbs. Bake the blossoms for 10 minutes at 425ºF.
Crispy Squash Blossoms with Goat Cheese and Honey
- 6 large squash blossoms about the length of your finger
- 2 oz goat cheese softened
- 1/4 cup grated parmesan
- 1 tbsp honey or to taste
- Salt and pepper to taste
- 6 small basil leaves
- 1 cup panko breadcrumbs
- Egg Wash 1 egg + 1 tbsp water
- 1 tbsp olive oi
- Preheat the oven to 425°F. Line a sheet pan with parchment paper.
- In a small bowl, combine the goat cheese, parmesan, honey, salt, and pepper. Give it a taste to make sure you have the perfect balance of salt and honey.
- Gently cut a squash blossom on one side and open it like a book. Remove the anther (the thing that looks like an orange triangle in the center of the flower).
- Place a small scoop of goat cheese filling in center of the flower (about 1/2 to 1 tsp, depending on your flower size). Place a basil leaf over the filling and gently roll the flower to enclose the goat cheese. Gently pinch the top of the flower (opposite from the stem) to close the goat cheese in fully.
- Beat the egg together with 1 tbsp of water until fully combined. Dip the blossom into the egg mixture followed by the panko. Make sure to coat the flower on all sides with both the egg and panko. Repeat with the remaining squash blossoms.
- Place the blossoms on the parchment lined baking sheet and drizzle them with 1 tbsp olive oil.
- Bake for 10-12 minutes, or until they’re golden brown and crisp. Squash Blossoms can be eaten hot or at room temperature— but make sure not to eat the stem; it’s woody and doesn’t taste very good (I use it as a handle to pick the blossoms up).
I have to say, I had a pretty funny introduction to squash blossoms. I ordered a Maple Bacon Cheesecake (yeah, I know, decadent…) and it came with an unidentifiable fried garnish that slightly resembled a fried mouse. It had a big body and a long stem… and it was fried— that’s all I knew. After a bit of observation (and hesitation), I offered it up to anyone at the table willing to try it. My father took one bite into the mystery garnish and said with certainty, “It’s a squash blossom. You’ll love it.” He was right. It was a squash blossom and I loved it. Slightly sweet, crispy, earthy, it was summer in one bite.
For months afterward I looked everywhere for squash blossoms, but to no avail. Finally I decided to try a new farmers market figuring I might get lucky and let me tell you— I got lucky! I grabbed the last box of squash blossoms and rushed home to make this recipe! I hope you can find some squash blossoms and try it for yourself. Trust me, you’ll love it!
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