Goat Cheese Quesadillas with Olive Tap Tapenades

A quarter of a quesadilla on a white plate stuffed with goat cheese, red peppers, onion, green olives, and fresh basil.

Goat Cheese Quesadillas with the addition of two of our popular tapenades. A delicious change to the normal quesadilla!

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Ingredients:

1 jar The Olive Tap's Roasted Red Pepper & Goat Cheese Tapenade
¼ C. The Olive Tap's Black & Green Olive Tapenade
6 Large flour tortillas
2 T. Chopped fresh basil
2 T. Melted butter
1 Small onion, sliced thin
6 oz. Soft goat cheese, cut into 3 pieces

Directions:

Spread a tortilla with 1 piece goat cheese, evenly covering the surface. Spread 1 Tbsp.Olive Tap Black Green Olive Tapenade over the goat cheese and cover with 1/3 of the onion. Place a tortilla over the onion and gently press twice more creating 3 quesadillas. Brush the top and bottom of each quesadilla with melted butter. Heat a griddle over moderately high heat until hot. Cook quesadillas until lightly browned, about 3 minutes on each side. Cut each quesadilla into 8 wedges and serve with warmed Olive Tap Roasted Red Pepper and Goat Cheese Tapenade. Finish with the chopped fresh basil.