Floral Delights: Zucchini Blossoms Stuffed with Burrata
Sure, we may appreciate the delicate beauty of a flower, but what about its taste? Zucchini Blossoms are on of the few flora we consume as well as admire, and as Melissa Clark of the New York Times learns, they make an excellent wrapping for rich burrata cheese.
Next, I tried stuffing them with a cheese that does not require applied heat to ooze. Soft goat cheese, ricotta and buffalo mozzarella would have all worked (and can be substituted), but I went for the richest thing I could get: burrata, which is essentially mozzarella filled with heavy cream. I spooned some into the flowers, dotting the cheese with a tangy, garlicky tapenade. Then I piled the blossoms onto a platter, slicked them with good olive oil until they shined, and sprinkled them with crunchy sea salt.
