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1
Wash and chop the fresh herbs.
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2
Mix herbs into the goat cheese and add some salt and pepper.
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3
You can use any soft cheese.
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4
I have used quark, brie, etc.
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5
Also, if you are using a strong cheese the herbs are not necessary.
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6
Use a little olive oil to loosen the cheese if needed.
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7
Gently wash each individual blossom.
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8
Carefully spread it open and split down on one side.
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9
Check the inside to see if there are any little bugs crawling around.
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10
(This is a good sign.
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11
It shows how fresh the blossoms are.)
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12
Remove the bugs and very gently rinse out the inside of the blossom.
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13
Do not remove the pistal (stem) of the flower; it adds great flavor.
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14
Use your fingers to stuff about a teaspoon of the herbed goat cheese mixture into the blossom.
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15
Close the blossoms after they are stuffed.
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16
The cheese should be fully enclosed inside the blossom.
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17
Continue until all of the blossoms are stuffed.
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18
You will probably have leftover cheese.
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19
Place the stuffed blossoms into the fridge for 10-15 minutes.
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20
(This step is not necessary but keeps the cheese from melting too much.)
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21
Turn on broiler.
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22
Line a rimmed baking sheet with aluminum foil.
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23
Lightly cover the lined baking sheet with some olive oil.
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24
Place the blossoms on the oiled sheet, blossom opening facing in.
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25
Broil for 5-10 minutes.
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26
The blossoms are done when the edges are lightly brown and any visible cheese is bubbly.
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27
Serve as soon a possible.
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28
Depending on the cheese you use there may be liquid which comes out as the blossoms sit around.
