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Squash Blossoms Baked With Taleggio And Almonds

Type: Vegetables
Serves: 6 people

Recipe Ingredients

1/3 cup 30g / 1.1ozSliced almonds
12   Squash blossoms
4 oz 113gTaleggio - rind removed
2 tablespoons 30mlMelted butter
  Freshly-ground white pepper - to taste

Recipe Instructions

Heat the oven to 350 degrees. Lay the almonds in a baking dish and toast 4 to 5 minutes, just until golden brown. Remove and cool.

Rinse and dry the blossoms. Remove the pistils if you want. Cut the cheese into slivers about half an inch across and 2 inches long, or to size to fit into the blossoms. Carefully open the blossoms and slide the cheese in. Add about 1 1/2 teaspoons of almonds into each blossom.

Butter a glass baking dish large enough to hold all the blossoms in a single layer. Arrange the blossoms in it. Drizzle with the remaining butter, particularly around the stem ends. Season with pepper to taste. Bake until the cheese is melting and the blossoms are soft, 15 minutes. Serve hot.

This recipe yields 4 to 6 servings.

Each of 6 servings: 128 calories; 119 mg. sodium; 29 mg. cholesterol; 12 grams fat; 6 grams saturated fat; 1 gram carbohydrates; 5 grams protein; 1 gram fiber.

The Los Angeles Times, 05-28-2003


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