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Categories: Appetizers, Vegetarian

Squash blossoms baked with Taleggio and almonds

Squash blossoms baked with Taleggio and almonds
Los Angeles Times

Only a cook could love flowers that have no scent, no long stems, no glamour and, worst of all, no vase life. But somehow I always feel like the winner when everyone else at my farmers market is staggering under ... Read more

Total time: 25 minutes | Serves 4 to 6
  • 1/3 cup sliced almonds
  • 12 squash blossoms
  • 4 ounces Taleggio, rind removed
  • 2 tablespoons melted butter
  • Freshly ground white pepper

Step 1Heat the oven to 350 degrees. Lay the almonds in a baking dish and toast 4 to 5 minutes, just until golden brown. Remove and cool.

Step 2Rinse and dry the blossoms. Remove the pistils if you want. Cut the cheese into slivers about half an inch across and 2 inches long, or to size to fit into the blossoms. Carefully open the blossoms and slide the cheese in. Add about 1 1/2 teaspoons of almonds into each blossom.

Step 3Butter a glass baking dish large enough to hold all the blossoms in a single layer. Arrange the blossoms in it. Drizzle with the remaining butter, particularly around the stem ends. Season with pepper to taste. Bake until the cheese is melting and the blossoms are soft, 15 minutes. Serve hot.

Each of 6 servings:
128 calories; 119 mg. sodium; 29 mg. cholesterol; 12 grams fat; 6 grams saturated fat; 1 gram carbohydrates; 5 grams protein; 1 gram fiber.
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