Crispy Squash Blossoms with Goat Cheese and Honey
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.
Servings: 2
Ingredients
- 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
Instructions
- 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).