Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, olive tapenade quesadilla. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Olive Tapenade Quesadilla is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Olive Tapenade Quesadilla is something which I’ve loved my entire life.
To begin with this particular 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 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
- Make ready 1 tablespoon capers
- Get 3 tablespoons grated Parmesan
- Get 2 sprigs fresh rosemary
- Get 1 good glug of extra virgin olive oil
- Prepare 4 soft tortillas
- Get 70-100 g tuna mayonnaise (optional)
Tapenade is an olive-based spread common in Mediterranean cuisine. The most traditional recipe involves only a few ingredients, including black olives, caper berries, olive oil, and anchovies that are. Sun-Dried-Tomato Tapenade Omit black olives, parsley and thyme. Tapenade comes from Provence in France and is a condiment made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings.
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!
Combine olives, anchovies, garlic and capers in processor and puree until smooth. A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great. 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. This tapenade will also make a delicious condiment on sandwiches.
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