 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This is a super easy and impressive appetizer. Try to find Gruyere that isn't too strong so it doesn't overpower the pesto. The flavors blend together really well, and you can make as many as you need in no time at all for whatever size party you're throwing. Ingredients:
2 8-inch flour tortillas |
2 t. whole-milk ricotta |
1 t. prepared pesto |
1/3 c. shredded gruyere |
a little bit of olive oil |
Directions:
1. This barely needs directions. Spread the ricotta and pesto on one tortilla, and top with the gruyere and the second tortilla.
2. Heat the oil in a medium, heavy bottom skillet, and lay the quesadilla carefully in the skillet, trying to keep the cheese inside. Cook it for about 2 minutes on one side, then flip it over and give it another 2 or 3 minutes on the other. Let it cool off for a minute or so before you cut it into 6 - 8 pieces, so the cheese doesn't all melt out and burn you. You can make a bunch of these as appetizers at a party, or one for a small dinner.
|
|