Squash Blossoms with Goat Cheese


Squash blossoms can be stuffed with olive puree, chopped cooked eggplant, lentils, cheeses—a whole range of ingredients. They can be covered with raclette and broiled, or served with ancho chili mayonnaise, or the salsas or relishes mentioned in the previous chapter. Here I have used the combination (some might consider it perverse) of mayonnaise and vinaigrette, a mixture I adore and which works very well in this case with the herb and tomato flavors. The more the blossoms are cooked, the worse they look and the better they taste, so choose your compromise. Use a fresh goat cheese, like a French Montrachet or bulk goat white cheese.


  • 1 tablespoon fresh thyme leaves or flowers
  • 2 cups fresh goat cheese
  • 1 teaspoon freshly ground black pepper
  • 16 large fresh squash blossoms
  • 1/3 cup olive oil
  • cups tomato vinaigrette
  • 1 cup herb mayonnaise


Chop the thyme very fine and mix the thyme, cheese, and black pepper well. Let sit covered for 1 hour to allow the flavors to mingle. Cut the stems and hard bases from the blossoms, but do not cut away so much that the flowers fall apart.

Heat the broiler.

Oil a sheet pan to go under the broiler.

Put a spoonful of the cheese mixture in each blossom. Gently fold the opening of each flower over, pat it into shape, and put it on the sheet pan. Brush the flowers gently with oil. Broil until the cheese starts to melt and the flowers are just turning crisp, 5 to 10 minutes.

Serve immediately, with the tomato vinaigrette spooned over the blossoms and the herb mayonnaise on the side.