Zucchini Blossoms With Burrata and Tapenade [Photo/The New York Times]
TOTAL TIME 20 minutes
1 cup pitted mixed black olives, coarsely chopped
3 anchovy fillets, chopped
1 large garlic clove, minced
1 teaspoon chopped rosemary
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil, more for garnish
12 squash blossoms
1 piece burrata or buffalo mozzarella
Coarse sea salt.
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 of olive oil.
2. Cut a lengthwise slit in each blossom. Spoon about 1 tablespoon burrata and 1/2 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.
YIELD 6 servings.
The New York Times