ZUCCHINI BLOSSOMS WITH BURRATA AND TAPENADE

Zucchini Blossoms With Burrata and Tapenade image

Soft goat cheese, ricotta and buffalo mozzarella would have all worked (and can be substituted), but I went for the richest thing I could get: burrata, which is essentially mozzarella filled with heavy cream. I spooned some into the flowers, dotting the cheese with a tangy, garlicky tapenade. Then I piled the blossoms onto a platter, slicked them with good olive oil until they shined, and sprinkled them with crunchy sea salt.

Provided by Melissa Clark

Time 20m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 250 milligrams, Sugar 0 grams