Oven-Baked Courgette Blossoms
Ideally, each person would be served two courgette blossoms, but they can be expensive and fragile. They could be stretched further by serving one blossom with a salad and baked courgette croutons prepared the same way as the blossoms.
Courgette blossoms, with or without baby courgette attached
Good quality goat cheese, 1 oz will fill 2-3 blossoms, must be firm enough so that it doesn’t melt, but not so dry that it falls apart
At least two eggs, beaten
1 cup or so of good quality breadcrumbs
1-2 teaspoons of honey
Measure out a rounded tablespoon (~10g) of cheese and gently shape it into a ball. (Adjust as necessary for the size of your blossoms). Nestle the cheese in the center of the blossom and gently twist the petals to make a parcel. They do not need to be sealed tight. Blossoms can be kept wrapped in the fridge for a few hours.
Preheat oven to 350F/180C. Place beaten eggs and breadcrumbs in two shallow dishes.
Gently spin each stuffed flower in the beaten egg, allowing any excess egg to drain off. Toss through breadcrumbs to coat evenly. Place on baking sheet. If you have the baby courgette, cut a small slit through the bottom to help them cook, but otherwise bread them in the same fashion as the blossom.
Once all blossoms are stuffed and coated, bake tray in a 350F/180C oven for 10-15 minutes. They are done when the coating is crisped and they are warm through.
Serve immediately drizzled with a small amount of honey.