Burrata Stuffed Zucchini Blossoms with a Cherry Tomato and Nectarine Salsa
Fresh zucchini blossoms are stuffed with creamy burrata cheese and topped with a cherry tomato and nectarine salsa, making a very healthy, easy, and beautiful appetizer sure to impress.
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.
Notes
If you can't find zucchini blossoms that come with mini unfertilized zucchini just buy a regular zucchini and finely dice up about 1 cup.