Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, olive tapenade quesadilla. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Combine the olives, capers, walnuts, Parmesan and rosemary in a pestle and mortar, add a good glug of oil and grind to a rustic consistency. Only use the tips of the rosemary not the stalks. Use more olive oil if required so that it's not too dry. Add a good grind of black pepper to taste.
Olive Tapenade Quesadilla is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Olive Tapenade Quesadilla is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook olive tapenade quesadilla using 9 ingredients and 5 steps. Here is how you can achieve it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Olive Tapenade Quesadilla:
- Prepare 1 handful stoned green olives
- Make ready 1 handful stoned black olives
- Take 1 handful walnuts
- Take 1 tablespoon capers
- Make ready 3 tablespoons grated Parmesan
- Make ready 2 sprigs fresh rosemary
- Take 1 good glug of extra virgin olive oil
- Prepare 4 soft tortillas
- Make ready 70-100 g tuna mayonnaise (optional)
Thinly spread one side of a tortilla with about one third of the tapenade. Top with one third of the slivered radicchio and place a tortilla on top; brush with a little more butter. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Steps to make Olive Tapenade Quesadilla:
- Combine the olives, capers, walnuts, Parmesan and rosemary in a pestle and mortar, add a good glug of oil and grind to a rustic consistency. Only use the tips of the rosemary not the stalks. Use more olive oil if required so that it's not too dry. Add a good grind of black pepper to taste.
- Lay out two tortillas on a chopping board and spoon the mixture on, spread even across and near to the edges. Add the tuna mayo on top if you feel like it and spread evenly. Lay another tortilla on top of each to make a "sandwich".
- In a medium hot frying pan add the tiniest drop of olive oil, put the quesadilla and work it around. I'll try with a dry pan next time as I'm sure that will work too.
- Cook for a minute or so each side and keep turning so it takes on a nice colour but doesn't burn. When you're happy with the colour both sides remove, cut into quarters and serve.
- Let the good times roll!
Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper. Place the folded quesadilla (s) in the pan. Let the bottom sides warm up for a minute or two, then carefully flip. Brush the warm sides lightly with olive oil and let them cook in the pan for another minute or two.
So that is going to wrap it up for this exceptional food olive tapenade quesadilla recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
