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.