| Quesadillas, Greek Style | Appetizers |
|
12 large garlic cloves(unpeeled)
5 tbsp. olive oil 1/2 cucumber,peeled,seeded, very thinly sliced 1/2 small red onion, very thinly sliced 2 tbsp. red wine vinegar 1 tbsp. sesame seeds, toasted 1 tsp. oregano 4 oz. cream cheese,room temp. |
3 tbsp. chopped black olives
3 tbsp. chopped green olives 4-6"diam. pita bread rounds, cut in half,horizontally 8 tbsp. grated Monteray Jack 8 tbsp. grated cheddar butter, room temp. Red bell pepper strips |
Preheat oven to 350¼F. Place garlic in small baking dish. Top with 2 tbsp. olive oil. Bake until tender, about 25 minutes. Cool.
Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tbsp. oil in medium bowl. Let stand 30 minutes.
Peel and chop garlic. Place in a small bowl. Mix in cream cheese and all olives.
Drain cucumber salad. Spread 1/4 of cream cheese mixture on cut side of each of 4 pita halves. Spoon 1/2 cup salad over each. Sprinkle both cheeses atop salad. Cover with 4 remaining pita halves.
Heat medium skillet over medium heat. Butter sides of each pita. Working in batches, cook quesadillas in skillet until cheese melts, about 3 minutes per side. Garnish with red pepper slices. Cut into wedges.
From Bon Appˇtit; Nov. 1997