Sautéed Squash Blossoms Stuffed with Goat Cheese and Figs
Serves: 4
Ingredients
4 ounces (1/4 pound) of mild goat cheese* cut into ½” cubes
2 large figs, sliced thinly, then halved
Olive oil or coconut oil
Sea salt
10 Toothpicks
Directions
1. Rinse the squash blossoms and stuff with goat cheese and figs
2. Add enough oil to come up ¼” in pan. Heat until it shimmers but is not smoking. Test for heat by putting one blossom in and if it sizzles then it is ready.
3. Add all blossoms and flip with thongs, browning evenly on all sides.
4. When they are done, leaves crispy without being burned, move onto a plate lined with a towel or paper towel. Sprinkle sea salt, add toothpicks and enjoy!
* Try to find unpasteurized goat cheese for more vitamins, minerals and enzymes. I like Pug’s Leap Petit Marcel, found at Cowgirl Creamery in the Ferry Building or at Whole Foods. Half a round of this cheese equals 4 oz.
Tip: We reused the oil leftover in the skillet by adding chard, a dash of sea salt and pepper to taste. Delicious! Nutritious! Yay, team!