Shelly's Recipe

PROSCIUTTO DI PARMA-BLACK PEPPER QUESADILLA WITH ROSEMARY OIL

Category: Sandwiches

Quesadilla:
12 (6-inch) flour tortillas
1 lb fresh mozzarella, thinly sliced
1 red onion, finely sliced
2 tbsp coarsely ground black pepper
Olive oil
1/4 cup Parmesan 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

Quesadilla: Preheat the oven to 450. Place 8 tortillas on an ungreased baking sheet. Spread half the cheese, onion and black pepper on each and season to taste with salt and pepper. Stack to make 2 layer layers, cover with remaining tortilla and brush the tops with oil and sprinkle with some of the Parmesan cheese. Place on a lightly oiled baking sheet 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.

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 in the refrigerator.