The bread should be dry, but not totally stale. Crumble or cut it into coarse small pieces. Trim and chop the onion fairly finely.

Heat the butter in a small skillet and sauté the crumbs and green onion until the crumbs are nicely browned and the onion is soft. Sprinkle over the herbs and the pepper, and once they are well mixed in remove the crumb mixture to a small mixing bowl. Let cool.

Add the crumbled chevre, and mix well. The mixture should form a ball, but try not to mash the crumbs too much. They should still be fairly light and chunky.

Using a sharp spoon remove the stamens from the flowers. Rinse the flowers and drain well.

Divide the filling into equal portions, one per blossom. Roll each portion into a cylinder to fit into the core of each blossom, and slide it in, closing the blossom gently around it. Have your baking pan ready, brushed with oil, and lay the blossoms in it as you work. Once they are all in, brush their tops with more oil.

Bake the stuffed blossoms for 15 minutes, until crisped and browned in spots. Serve hot.