Cheese-stuffed Squash Blossoms With Shaved Baby Squash And Toas

Name: Cheese-stuffed Squash Blossoms With Shaved Baby Squash And Toas
Prep time: 4 h 22 min
Cook time: 4 h 22 min
Total time: 4 h 22 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters basil leaves (preferably Thai) or sliced larger leaves; 0 teaspoons black pepper; 710 milliliters cherry tomatoes (1 lb; preferably Sungold), halved lengthwise; 237 milliliters all-purpose flour; 59 milliliters chopped fresh basil (preferably Thai); 6 Tbsps oz mild fresh goat cheese at room temperature; 1 Tbsp heavy cream; 0 teaspoons kosher salt; 2 Tbsps mild extra-virgin olive oil; 2 teaspoons olive oil; 2 Tbsps chopped green (hulled) pumpkin seeds, toasted until they puff; 1 Tbsp rice vinegar (not seasoned); 1 Tbsp minced shallot; 237 milliliters chilled sparkling water; 12 male squash blossoms with stems (not with baby zucchini), stems trimmed to 1 inch; 454 grams assorted baby summer squash, stems discarded; 1 liters vegetable oil (preferably canola or grapeseed)

Cheese-stuffed Squash Blossoms With Shaved Baby Squash And Toas might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains around 11g of protein, 51g of fat, and Head to the store and pick up larger leaves, pepper, mild goat cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 22 minutes. It is a good option if you're following a vegetarian diet.