Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, olive tapenade quesadilla. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Olive Tapenade Quesadilla is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Olive Tapenade Quesadilla is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook olive tapenade quesadilla using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Olive Tapenade Quesadilla:
- Take 1 handful stoned green olives
- Get 1 handful stoned black olives
- Make ready 1 handful walnuts
- Take 1 tablespoon capers
- Make ready 3 tablespoons grated Parmesan
- Take 2 sprigs fresh rosemary
- Take 1 good glug of extra virgin olive oil
- Make ready 4 soft tortillas
- Make ready 70-100 g tuna mayonnaise (optional)
I'd rank this olive tapenade near the top, as its heart-healthy, not too heavy and absolutely delicious. A tapenade is a spread usually made from crushed olives and capers. While it likely originated in the. A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great.
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!
This aromatic, decadent spread is made with black or green olives. In the past, tapenade was made using a mortar and pestle, but today it can be easily prepared in a food processor. This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch and perfect to be served on crostini, as a dip or a condiment! This olive tapenade is a quick and easy appetizer, perfect for pairing with a glass of wine from the What is a Tapenade?
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