Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham
Let’s Eat the World · Provencal Recipes · Starter Course · TasteHurry! You need to try this recipe while there is still a chance of finding zucchini flowers and fresh figs in the markets of Provence…otherwise you will dream about it all winter.
The recipe was provided by our talented friends at Cook’n with Class in Uzès (and Paris). The CWC team offers themed classes, private courses and week-long intense (and delicious) sessions just moments from the old walled city of Uzés.
Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham
Sadly, zucchini flowers and figs are only available for a short time in Provence, but if you can source both, this colourful creation will have your guests begging for more.
Ingredients
- 12 zucchini blossoms
- 20 g (0.7 oz) basil leaves
- 150 g (5.3 oz) fresh goat cheese
- 8 fresh figs
- ham a small amount
- 60 g (2.1 oz) olive oil
- 100 g (3.5 oz) tomato peeled and diced
- 1 egg
- salt and pepper to taste
Dressing the Plate (optional)
- leaves mesclun lettuce
- leaves endives preferably the red ones
Instructions
For the vinaigrette:
- Take 2 of the figs & cut them in small dices.
- Add 2 tbsp olive oil and a spoon of vinegar, salt pepper and reserve. If you prefer you can blend the vinaigrette but you will need to add a bit of water to ensure it is not too thick.
For the Stuffing:
- Mix the goat cheese with salt pepper, basil leaves, diced tomatoes, the egg and 1 tbsp olive oil; mix well and reserve
- Cut the end of the zucchini like a pencil, make a fan by making vertical cuts from top to tip.
- Open up your blossoms if they are closed (you can blow air into them to fan them out), fill with goat cheese mixture
- Cook at 150 celsius for 10 minutes, in a baking dish with 1 tbsp of olive oil, salt, and pepper
- Cut the other figs in large slices and dress your plate with all the ingredients you have. You can add some mesclun or red endives if you fancy.
Tried this recipe?Let us know how it was!
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