Zucchini Blossoms With Burrata and Tapenade
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1cup pitted mixed black olives, coarsely chopped
- 3anchovy fillets, chopped
- 1large garlic clove, minced
- 1teaspoon chopped rosemary
- 1teaspoon finely grated lemon zest
- 3tablespoons extra-virgin olive oil, more for garnish
- 12squash blossoms
- 1piece burrata or buffalo mozzarella
- Coarse sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
106 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 261 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a food processor, combine olives, anchovy, garlic, rosemary and lemon zest. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding 3 tablespoons olive oil.
- Step 2
Cut a lengthwise slit in each blossom. Spoon about 1 tablespoon burrata and ½ teaspoon tapenade into each blossom (you may not use all of the cheese or tapenade). Pinch closed. Transfer blossoms to a platter. Drizzle generously with oil and sprinkle with salt.
Private Notes
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Cooking Notes
Catherine DiNardo
Made this with local goat ricotta and substituted a little preserved lemon for the zest and salt. Loved the tapenade itself but think it overwhelmed the delicate squash blossoms. I could see using the tapenade as a dip.
Austin Val
What a hit! I've made this with the burrata and, most recently, with freshly made ricotta from the farmers market. I added a couple of anchovies to the tapenade. Otherwise, I made this as suggested (thought I didn't bother slitting the larger blossoms) using a wonderful, fresh olive oil as well as fleur de sel.
I just wish squash blossoms were available year round!
linda
Simple tapenade recipe. Others have anchovies, tuna, herbs.
Jess
These were tasty (how can olive tapenade not be??) but something was missing... It was probably because they weren’t battered and fried, which is still my favorite way to eat squash blossoms!
Jeanne
We had this with a simply dress corn, peach, tomato, and basil salad. Very, very good. Nice to enjoy the squash blossoms in their whole, raw beauty.
Austin Val
What a hit! I've made this with the burrata and, most recently, with freshly made ricotta from the farmers market. I added a couple of anchovies to the tapenade. Otherwise, I made this as suggested (thought I didn't bother slitting the larger blossoms) using a wonderful, fresh olive oil as well as fleur de sel.
I just wish squash blossoms were available year round!
Catherine DiNardo
Made this with local goat ricotta and substituted a little preserved lemon for the zest and salt. Loved the tapenade itself but think it overwhelmed the delicate squash blossoms. I could see using the tapenade as a dip.
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