Prosciutto di Parma-Black Pepper Quesadillas with Rosemary Oil

By jdwooten

The flavored oil adds an herbaceous finish to these cured Italian meat and cheese quesadillas developed by TV celeb chef Bobby Flay. These are an elegant option for a cocktail party nibble.

Ingredients

• Rosemary Oil:
• 1 cup(s) extra-virgin olive oil
• 1/4 cup(s) fresh rosemary leaves
• 1/4 cup(s) coarsely chopped chives
• Salt and freshly ground pepper
• Quesadillas:
• 24 (6-inch) flour tortillas
• 1 1/4 pound(s) fresh mozzarella, shredded
• 1 small red onion, finely sliced, rinsed and dried
• 2-3 teaspoon(s) coarsely ground black pepper
• Salt and freshly ground pepper
• Olive oil
• 1/2 cup(s) grated Parmesan cheese
• 32 slice(s) very thin slices prosciutto di Parma

Details

Servings 8

Preparation

Step 1

Combine the oil, rosemary, chives, and a pinch each of salt and pepper in a food processor and process until smooth. Pour through a fine strainer; store in the refrigerator until ready to use.

Preheat the oven to 450 degrees. Place 16 tortillas on an ungreased baking sheet. Spread the mozzarella, onion, and coarse black pepper evenly on each, and season to taste with salt and pepper. Layer the prepared tortillas, 2 per stack, then top with the last 8 tortillas(you will have 3 layers). Brush the quesadillas lightly with olive oil and sprinkle with Parmesan. Bake for 8 to 12 minutes, or until the tortillas are golden brown and the cheese has melted.

Cut into quarters, top each with 1 slice of prosciutto, and drizzle with a little rosemary oil.