GOAT CHEESE QUESADILLAS

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GOAT CHEESE QUESADILLAS

 

2 DOZEN bite size

 

Salsa

3 large plum tomatoes, seeded and finely chopped

1/8 teaspoon kosher salt

1/3 cup Calamata olives (2 ounces), pitted and finely

chopped

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon finely chopped red onion

1 tablespoon balsamic vinegar

2 teaspoons fresh lime juice

1 teaspoon hot sauce

1/2 teaspoon minced garlic

1/4 teaspoon dried oregano

 

Quesadillas:

Eight 6-inch flour tortillas

4 ounces goat cheese, softened

4 small scallions, thinly sliced

Freshly ground pepper

2 tablespoons vegetable oil

Kosher salt

 

Make the salsa: In a strainer set in the sink, toss

the tomatoes with the salt and let drain for 10

minutes. Transfer the tomatoes to a bowl and add the

olives, parsley, onion, vinegar, lime juice, hot

sauce, garlic and oregano. Mix well.

Make the quesadillas: Cut the tortillas into 4-inch

rounds, using a small saucer as a template. Spread the

tortillas with the goat cheese and sprinkle with the

scallions and pepper; sandwich to make 4 quesadillas.

In a large skillet, heat the vegetable oil. Add the

quesadillas and cook over moderately high heat until

golden and crisp, about 1 minute per side. Transfer

the quesadillas to a cutting board and cut each one

into 6 wedges. Sprinkle with salt and top each wedge

with 1 teaspoon of the salsa. Serve immediately,

passing the remaining salsa separately.