Cherry Tomatoes Wrapped in Squash Blossoms

After picking up some squash blossoms at the Farmer’s Market, I found myself wanting to try something different from the usual cheese-stuffed and fried preparation. With some leftover cherry tomatoes from a recent stew, inspiration struck – why not combine these summer ingredients in a lighter, baked version? This recipe makes 12 stuffed blossoms, perfect for serving 4-6 people as an appetizer.

The magic happens when the blossoms crisp up in the oven, becoming delicate and paper-thin while the tomatoes inside warm and burst with concentrated flavor. A simple marinade of lemon, herbs, and chili adds just enough seasoning to enhance the natural sweetness of both the blossoms and tomatoes.

Yield: 6

Cherry Tomatoes Wrapped in Squash Blossoms

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A light and elegant appetizer featuring fresh squash blossoms stuffed with marinated cherry tomatoes and baked until crispy. This summer dish captures the essence of seasonal produce in every bite, perfect for entertaining or as a special starter.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 12 fresh squash blossoms, stamens removed
• 12 cherry tomatoes
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon dried marjoram
• 12 wooden toothpicks

Instructions

1. Preheat oven to 450°F.
2. Mix lemon juice, zest, salt, pepper, chili flakes, and marjoram in a bowl.
3. Add cherry tomatoes to marinade and toss gently.
4. Let tomatoes marinate for 5 minutes.
5. Carefully open each squash blossom and remove stamens.
6. Place one marinated tomato inside each blossom.
7. Secure each blossom closed with a toothpick.
8. Reserve remaining marinade.
9. Arrange stuffed blossoms on a baking sheet.
10. Bake for 20 minutes until blossoms are crispy.
11. Remove from oven and let cool slightly.
12. Serve with reserved marinade for dipping.

Notes

When selecting squash blossoms, look for fresh, unblemished flowers that are still tightly closed. They’re quite delicate, so handle them gently when removing the stamens and stuffing. If you can’t find marjoram, substitute with oregano or thyme.

This dish is best served immediately while the blossoms are still crispy. The tomatoes inside will be very hot, so warn your guests to let them cool slightly before eating. Try experimenting with different herb combinations in the marinade, or add a small cube of mozzarella alongside each tomato for a cheesy variation.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 60Total Fat: 1.5gSodium: 125mgCarbohydrates: 11gFiber: 1.5gSugar: 2.5gProtein: 2.5g