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.
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.
Serve immediately, with the tomato vinaigrette spooned over the blossoms and the herb mayonnaise on the side.
© 1986 Jeremiah Tower. All rights reserved.