Zucchini Blossoms With Burrata and Tapenade

1. 1

   In a food processor, combine olives, anchovy, garlic, rosemary and lemon zest.

2. 2

   Using the pulse button, process until coarsely chopped and well blended.

3. 3

   Continue to process, slowly adding 3 tablespoons olive oil.

4. 4

   Cut a lengthwise slit in each blossom.

5. 5

   Spoon about 1 tablespoon burrata and 1/2 teaspoon tapenade into each blossom (you may not use all of the cheese or tapenade).

6. 6

   Pinch closed.

7. 7

   Transfer blossoms to a platter.

8. 8

   Drizzle generously with oil and sprinkle with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.