Broiled Squash Blossoms

Wash and chop the fresh herbs.
Mix herbs into the goat cheese and add some salt and pepper.
You can use any soft cheese.
I have used quark, brie, etc.
Also, if you are using a strong cheese the herbs are not necessary.
Use a little olive oil to loosen the cheese if needed.
Gently wash each individual blossom.
Carefully spread it open and split down on one side.
Check the inside to see if there are any little bugs crawling around.
(This is a good sign.
It shows how fresh the blossoms are.)
Remove the bugs and very gently rinse out the inside of the blossom.
Do not remove the pistal (stem) of the flower; it adds great flavor.
Use your fingers to stuff about a teaspoon of the herbed goat cheese mixture into the blossom.
Close the blossoms after they are stuffed.
The cheese should be fully enclosed inside the blossom.
Continue until all of the blossoms are stuffed.
You will probably have leftover cheese.
Place the stuffed blossoms into the fridge for 10-15 minutes.
(This step is not necessary but keeps the cheese from melting too much.)
Turn on broiler.
Line a rimmed baking sheet with aluminum foil.
Lightly cover the lined baking sheet with some olive oil.
Place the blossoms on the oiled sheet, blossom opening facing in.
Broil for 5-10 minutes.
The blossoms are done when the edges are lightly brown and any visible cheese is bubbly.
Serve as soon a possible.
Depending on the cheese you use there may be liquid which comes out as the blossoms sit around.