Olive Tapenade Quesadilla
Olive Tapenade Quesadilla

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, olive tapenade quesadilla. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Olive Tapenade Quesadilla is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Olive Tapenade Quesadilla is something which I’ve loved my whole life. They are fine and they look fantastic.

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.

To begin with this recipe, we must first prepare a few ingredients. You can cook olive tapenade quesadilla using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Olive Tapenade Quesadilla:
  1. Get 1 handful stoned green olives
  2. Prepare 1 handful stoned black olives
  3. Make ready 1 handful walnuts
  4. Get 1 tablespoon capers
  5. Take 3 tablespoons grated Parmesan
  6. Prepare 2 sprigs fresh rosemary
  7. Make ready 1 good glug of extra virgin olive oil
  8. Prepare 4 soft tortillas
  9. 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.

Instructions to make Olive Tapenade Quesadilla:
  1. 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.
  2. 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".
  3. 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.
  4. 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.
  5. 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 with this special food olive tapenade quesadilla recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!