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These Burrata Stuffed Zucchini Blossoms are topped with a Cherry Tomato and Nectarine Salsa, making a very healthy, easy, and beautiful appetizer sure to impress.
I’ve been away in Reedsport, Oregon visiting grandparents, crabbing, walking on the beach, hiking, and practicing my photography on non-food related subjects.
But I’m back from vacation now and trying to catch up. I’m one of those people that always needs a vacation from the vacation and that’s even more true now. I slept a ridiculous amount the past couple of days and I’m trying to get my body back on a regular schedule. This was one of the first times where I could feel that I had a Remicade infusion coming up and NEEDED it.
Burrata Stuffed Zucchini Blossoms with a Cherry Tomato and Nectarine Salsa
Anyways, this recipe was cobbled together after being inspired by my bounty at the farmers market. I tend to be the type of cook who has a list of ingredients that I absolutely need. But I’ve gotten much better at using what is available to me. Farmers markets really help me get away from lists and be creative. I was immediately attracted to these flowers when I saw them.
I asked the farmer how he likes to eat them because I have to admit I was a little wary. Eating flowers? Never done that before. He likes them best in his morning eggs. I was intrigued so I took them home and then did some research. Apparently most people fry them with cheese in the middle but I didn’t want to do that, the blossoms are too pretty. And frying things takes a lot of work.
Luckily, I came across this article and video from the New York Times that made me want to try and eat them raw with burrata cheese in the middle. I also got farm fresh cherry tomatoes, thyme, savory, and nectarines so I decided to make a salsa to put on top of the cheese.
I roasted halved cherry tomatoes with the mini zucchini, good quality extra virgin olive oil, minced garlic, salt & pepper, and whole thyme and savory stems (I wanted the flavor of the herbs in the salsa but not the actual texture-by roasting the whole stems I was able to easily remove them). I then added everything to peeled and diced nectarines.
After stuffing the blossoms with the burrata cheese and salsa, you drizzle extra virgin olive oil over everything and sprinkle some coarse sea salt on top.
In the end, you get a very easy and beautiful appetizer that you can impress people with. And it’s healthy too! You can’t ask for a better combination.
Burrata Stuffed Zucchini Blossoms with a Cherry Tomato and Nectarine Salsa
Ingredients
- 1 tablespoons good quality extra-virgin olive oil
- 3 cups cherry tomatoes
- 4 cloves garlic minced
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 5 thyme stems
- 5 savory stems
- 1 large nectarine peeled and diced
- 9 to 10 female zucchini blossoms with the unfertilized zucchini
- 8 ounces burrata cheese
- good quality extra-virgin olive oil to drizzle
- sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Quarter or halve the cherry tomatoes depending on their size and put them in a large mixing bowl.
- Detach and dice the small zucchinis attached to the blossoms and add to the mixing bowl.
- Add the minced garlic, coarse sea salt, black pepper, and olive oil. Mix until coated.
- Add the thyme and savory stems and pour onto a baking sheet lined with parchment paper or a non-stick baking mat and roast for 30 minutes, stirring occasionally. (I had a hard time mixing the herbs in the bowl because the stems were too long so when I poured everything onto the baking sheet I gave it a couple of shakes and arranged them on top of everything.)
- Meanwhile peel and dice the nectarine and place in a large mixing bowl.
- Take the tomatoes out of oven and let cool. Remove the stems of thyme and savory and add the tomatoes to the diced nectarines. Mix well and refrigerate.
- Make slices down the side of the zucchini blossoms.
- Place about a 1/2 tablespoon of burrata cheese in each blossom and top with a heaping 1/2 teaspoon of the salsa. Arrange on a large serving platter. Drizzle with good quality olive oil and a sprinkling of coarse and flakey sea salt.
