Garden Grub

I made these delicious babies a few weeks before I had my baby. I have been meaning to blog them for a while but wanted to wait to get a picture of my new garden to share with this recipe. What does my garden have to do with these quesadillas you ask? Well two things, I made these the night we met with our landscape architect to plan out our landscaping for the front of our house. And the second is that when I found out how pricey landscaping is I instantly wanted to just fill the garden bed up with herbs for recipes like this one and call it a day. As you can see below, we didn't go that route and now that it is all planted and done with I am glad we made the investment - I think it really finishes off the front of our new home and gives it that polished look.


Prosciutto & Black Pepper Quesadillas with Rosemary Oil
Adapted from Bobby Flay

Ingredients

Quesadilla:

• 12 (6-inch) flour tortillas
• 1 pound fresh mozzarella, thinly sliced
• 1 red onion, finely sliced
• 2 tablespoons coarsely ground black pepper
• Olive oil
• 1/4 cup Parmigiana Reggiano cheese
• 8 slices prosciutto di Parma, thinly sliced

Rosemary Oil:

• 1 cup olive oil
• 1/4 cup fresh rosemary leaves
• 1/4 cup coarsely chopped chives
• Salt and freshly ground pepper

Directions

Make the rosemary oil: Combine the oil, rosemary, chives and salt and pepper in a food processor

and process until smooth. Strain through a fine strainer

and store the green goodness in the refrigerator.

Quesadilla: Preheat the oven to 450 degrees F. Saute the red onions in a tsp of olive oil until softened about 8 minutes.

Place 8 tortillas on an ungreased baking sheet or non stick silicone baking pad. Spread half the cheese, onion and black pepper on each and season to taste with salt.

Top with 3 thin slivers of prosciutto and sprinkle with Parmesan cheese.

Cover with remaining tortillas and brush the tops with olive oil

and sprinkle with some more of the Parmesan cheese.

Place on a lightly oiled baking sheet or a non-stick silicone baking pad and bake for 5 to 7 minutes or until the tortillas are lightly golden brown and the cheese has melted. Cut into quarters, top each quarter with a slice of prosciutto and drizzle with the rosemary oil.

Click Here for My Adapted Printable Recipe