4 oz of goat cheese (soft)An herb of your choice - I used fresh thyme
4 squash blossoms
Get Stuffed!
Prep your herb, whether it is removing it from the stem then chopping it or whatever you must do! You want it to be pretty small so that you don't get a huge bite of it.
Mix in the goat cheese and combine thoroughly.
Slit the blossom down one side so that it is easy to get the cheese into.
Stuff your blossoms with the cheese mixture.
Then, while lightly squeezing the blossom, roll the flower around the cheese so that it holds together tightly.
Cooking
Heat up olive oil in a pan that you can just cover the blossoms about half way. Fry them on one side and then flip, until the cheese is melted and soft. Pat off excess oil and let cool for a moment, then enjoy!
**this makes 2 servings!
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