Zucchini Blossoms With Burrata and Tapenade [Photo/The New York Times]

TOTAL TIME 20 minutes

INGREDIENTS

1 cup pitted mixed black olives, coarsely chopped

3 anchovy fillets, chopped

1 large garlic clove, minced

1 teaspoon chopped rosemary

1 teaspoon finely grated lemon zest

3 tablespoons extra-virgin olive oil, more for garnish

12 squash blossoms

1 piece burrata or buffalo mozzarella

Coarse sea salt.

PREPARATION

1. In a food processor, combine olives, anchovy, garlic, rosemary and lemon zest. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding 3 tablespoons of olive oil.

2. Cut a lengthwise slit in each blossom. Spoon about 1 tablespoon burrata and 1/2 teaspoon tapenade into each blossom (you may not use all of the cheese or tapenade). Pinch closed. Transfer blossoms to a platter. Drizzle generously with oil and sprinkle with salt.

YIELD 6 servings.

The New York Times