Goat Cheese-stuffed Zucchini Blossoms on Tomato Salad

Ingredients

 * 4 oz fresh, mild, soft goat cheese, at room temperature
 * 2 tbsp coarsely chopped fresh basil
 * 2 tbsp coarsely chopped fresh marjoram
 * 8 large fresh zucchini blossoms
 * 3 tbsp extra virgin olive oil
 * salt to taste
 * 2 cups vine-ripened cherry or other small tomatoes, halved or quartered, or two large vine-ripened tomatoes cut in bite-sized pieces

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Lightly oil baking sheet or line with parchment paper, and set aside.
 * 3) Mix cheese with half basil and half marjoram.
 * 4) Form into 8 balls of equal size.
 * 5) Inspect blossoms for insects, and snap off pistils inside flowers with fingertips.
 * 6) Cut stems to about 1 inch.
 * 7) Put ball of cheese inside each blossom, and arrange on baking sheet.
 * 8) Brush blossoms with half the olive oil, and season lightly with salt.
 * 9) Bake stuffed blossoms for 7 to 10 minutes, or until petals collapse onto cheese and sizzle slightly around the edges.
 * 10) Meanwhile, toss tomato halves or slices with remaining olive oil, marjoram and basil.
 * 11) Season with salt.
 * 12) To serve, arrange salad on four plates, and top with warm blossoms.