Recipe: Zucchini Blossoms With Burrata and Tapenade

from the NY Times

INGREDIENTS

  • 1 cup pitted mixed black olives, coarsely chopped
  • 3 anchovy fillets, chopped
  • 1 large garlic clove, minced
  • 1 teaspoon chopped rosemary
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons extra-virgin olive oil, more for garnish
  • 12 squash blossoms
  • 1 piece burrata or buffalo mozzarella
  • Coarse sea salt.

PREPARATION

  1. In a food processor, combine olives, anchovy, garlic, rosemary and lemon zest.
  2. Using the pulse button, process until coarsely chopped and well blended.
  3. Continue to process, slowly adding 3 tablespoons olive oil.
  4. Cut a lengthwise slit in each blossom. 
  5. Spoon about 1 tablespoon burrata and 1/2 teaspoon tapenade into each blossom (you may not use all of the cheese or tapenade).
  6. Pinch closed.
  7. Transfer blossoms to a platter.
  8. Drizzle generously with oil and sprinkle with salt.

 

 

 

 

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