Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, olive tapenade quesadilla. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Olive Tapenade Quesadilla is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Olive Tapenade Quesadilla is something which I’ve loved my whole life.
Olive Tapenade Quesadilla Completely threw this together and it seemed to work. Not sure if this is a real tapenade but I wasn't sure what else to call it. Made one each for me and Naoko - could have nailed about three or four! Directions: Heat a large, ungreased skillet over medium heat.
To begin with this recipe, we must prepare a few ingredients. You can have olive tapenade quesadilla using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Olive Tapenade Quesadilla:
- Get 1 handful stoned green olives
- Prepare 1 handful stoned black olives
- Get 1 handful walnuts
- Get 1 tablespoon capers
- Make ready 3 tablespoons grated Parmesan
- Take 2 sprigs fresh rosemary
- Take 1 good glug of extra virgin olive oil
- Get 4 soft tortillas
- Prepare 70-100 g tuna mayonnaise (optional)
It was so delicious, and definitely the first time I ever had those flavors inside a quesadilla. This quesadilla takes inspiration from vibrant, fresh Mediterranean flavors. In food processor, place all ingredients except capers and crackers. Cover; process, using quick on-and-off motions, just until olives are coarsely chopped.
Instructions 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!
In food processor, place all ingredients except capers and crackers. Cover; process, using quick on-and-off motions, just until olives are coarsely chopped. Quickly and carefully turn quesadillas, using a large, wide spatula. Place a dry griddle or large cast-iron skillet over medium-high heat and brush the pan with some of the melted butter. Thinly spread one side of a tortilla with about one third of the tapenade.
So that is going to wrap this up with this exceptional food olive tapenade quesadilla recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
