Zucchini Blossoms With Boursin And Fresh Tomato Vinaigrette Food

ZUCCHINI BLOSSOMS WITH BOURSIN AND FRESH TOMATO VINAIGRETTE

Steps:

• Rinse blossoms and trim a little of the hard stems.
• Spray a broiler-safe plate with cooking spray.
• Fill blossoms with cheese, gently close and pat into shape. Place on broiler-safe plate.
• Brush with olive oil. Broil until cheese melts and blossoms turn crisp, 5-10 minutes.
• Serve with tomato vinaigrette in center and between. Very very pretty.

ZUCCHINI BLOSSOMS WITH MIMOSA VINAIGRETTE

Steps:

• To make the mimosa vinaigrette: In a jar with a tight-fitting lid, add: the mandarin juice, Champagne vinegar, Dijon mustard, garlic, hot chile flakes, extra-virgin olive oil, wildflower honey, sea salt, and freshly ground black pepper. Close the jar tightly and shake vigorously for 30 seconds to emulsify.
• To make the zucchini blossoms: In a big bowl, combine the flour, onion powder, sea salt, honey brown beer, and egg. Whisk until smooth. Heat a 1/4-inch of extra-virgin olive oil in a frying pan over medium-high heat. Add a few drops of the beer batter to the oil. When the batter starts to sizzle, the oil has reached the appropriate heat for frying, 375 degrees F. Dip the zucchini blossoms in the honey brown beer batter and then delicately fry them for a few seconds, until they are golden on all sides. Remove the zucchini blossoms from the pan with slotted spoons and strain them on a wire rack to remove any excess oil. Lightly sprinkle with sea salt. Serve immediately with the dipping sauce on the side.

ZUCCHINI BLOSSOMS STUFFED WITH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil. Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
• Fill zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms (be careful not to tear blossoms). Sprinkle any remaining breadcrumb mixture over baking dish. Place zucchini atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead. Cover; chill.)
• Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Place all ingredients in blender and mix until well blended.