goat cheese stuffed zucchini flowers

fresh zucchini flowers, from local markets
1/4  cup creme fraiche
200g goats cheese
chopped chives

If necessary, remove baby zucchini from flower and reserve for another use.  For filling, mix together creme, cheese and chives.  The mixture should have a soft and creamy but still slightly firm texture.

Gently pry open flowers and remove stamen at the base of the flower.  Stuff with cheese mixture, twist tops, slick with olive oil and scatter with rock salt.

 

Zucchini flowers are considered to be a delicacy, so when I saw them for (relatively) cheap at my local market I thought they would be a perfect complement to a goats’ cheese risotto I planned to make.  This particular recipe is based on a NYT article, highlighting the pleasures of zucchini flowers in the raw, since they are often simply battered and fried.

Raw, the taste of the flower was rather mild and delicate.  All in all, these were fun to make and plenty edible, but in the end, I’m not sure they’re really worth the effort.  Still, they sure make for a gorgeous photo.

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