I can hardly wait each summer for the squash and zucchini to start growing just so I can pick the blossoms off to grill, roast, or saute them. Add creamy goat cheese or one of the best bleu cheeses I’ve ever eaten! This recipe for Point Reyes Bleu Cheese stuffed Squash Blossoms will knock your socks off! Change up your cheeses or add a topping sauce if you wish!
- 3-5 Squash Blossoms
- 1 teaspoon olive oil
- 2 tablespoons Point Reyes Bleu Cheese
- pinch of sea salt
Rinse squash blossoms in cool water. Open the blossoms slightly and stuff with bleu cheese. In a saute pan add olive oil and saute on medium heat until the cheese melts. Add pinch of salt, plate, and serve!